Introduction

Chicken pot pie is a comforting classic, filled with tender chicken and vegetables in a creamy, savory gravy, all wrapped in a flaky, golden crust. This homemade recipe brings warmth and heartiness to your table with simple ingredients and satisfying flavors.

A golden-brown pie with a flaky, textured top crust sits in a white pie dish. The crust edges are crimped in a wave pattern, creating a raised border all around. The pie's surface shows slight browning and light specks of seasoning, with small pieces of green herbs scattered on top. The pie dish rests on a white marbled surface with a red and white striped cloth underneath. Some sprigs of fresh green parsley are placed nearby, adding a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 homemade pie crusts (two round disks)
4 cups cooked chicken, shredded
6 Tbsp unsalted butter
1 medium yellow onion (about 1 cup chopped)
2 medium carrots (about 1 cup thinly sliced)
8 oz white or brown mushrooms, stems discarded and sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
2 cups chicken stock
1/2 cup heavy cream
2 tsp fine sea salt (or to taste, plus kosher salt for garnish)
1/4 tsp black pepper (plus more for garnish)
1 cup frozen peas (do not thaw)
1/4 cup parsley, finely chopped (plus more for garnish)
1 egg, beaten (for egg wash)

Instructions

Step 1: In a dutch oven or large pot, melt 6 tablespoons of butter over medium heat. Add the chopped onions and sliced carrots, sautéing for about 8 minutes until they become soft and fragrant.
Step 2: Add the sliced mushrooms and minced garlic, cooking for an additional 5 minutes until the mushrooms soften and release their moisture.
Step 3: Sprinkle in 1/3 cup of flour and stir constantly for 2 minutes to form a roux. Gradually whisk in the chicken stock and heavy cream, then bring the mixture to a simmer. Cook for about 1 minute until thickened to a gravy consistency. Season with 2 teaspoons of sea salt and 1/4 teaspoon black pepper, adjusting to taste.
Step 4: Stir in the shredded cooked chicken, frozen peas, and chopped parsley. Remove from heat and let cool slightly while you prepare the pie crusts.
Step 5: Roll out one pie crust into a 12-inch circle and carefully transfer it into a deep 9-inch pie dish. Spoon the chicken filling evenly over the crust. Roll out the second crust into a 10-inch circle and place it over the filling. Fold any excess dough under the bottom crust edge and crimp both crusts together to seal. Cut 5 small slits in the top crust to allow steam to escape. Brush the top with the beaten egg and lightly sprinkle with coarse salt and black pepper.
Step 6: Bake at 425°F (220°C) for 30-35 minutes until the crust is golden brown. If the edges brown too quickly, cover them with a pie shield or a foil ring made by cutting a 4-inch diameter circle out of the center of a sheet of foil and placing it over the pie edges. After baking, let the pie rest for 15 minutes before slicing and serving.

Tips & Variations

Use rotisserie chicken for a quick shortcut that adds flavor and tenderness.
For extra richness, add a splash of white wine to the gravy before simmering.
Substitute frozen mixed vegetables if you prefer more variety in your filling.
To make the crust extra flaky, chill it well before rolling and keep your work surface cool.

Storage

Store leftover chicken pot pie tightly covered in the refrigerator for up to 3 days. Reheat individual slices in a 350°F oven until warmed through to preserve the crust’s crispness. You can also freeze the unbaked pie (wrapped well) for up to 2 months; thaw overnight in the refrigerator before baking as directed.

How to Serve

A golden-brown, flaky pie with a crimped edge is shown, cut into slices with one slice being lifted by a fork from a white plate. The pie crust is textured and sprinkled with small bits of herbs and black pepper. Inside, the filling has visible layers of creamy white sauce mixed with chunks of soft orange carrots, green peas, and pale pieces of chicken, giving a colorful and hearty look. The background is a white marbled texture, and the focus is on the pie’s crust and filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of homemade?

Yes, store-bought pie crust works well and saves time. Just make sure to thaw it properly and handle gently to avoid tearing.

What can I substitute for heavy cream?

You can use whole milk combined with a little butter to mimic heavy cream, or use half-and-half for a lighter option. Keep in mind the filling may be slightly less rich.