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Chicken Pot Pie Recipe

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4.8 from 95 reviews

This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with a creamy, savory mixture of shredded chicken, sautéed vegetables, and herbs. Perfectly baked to golden perfection, it’s a comforting and hearty meal ideal for family dinners or special occasions.

Ingredients

Scale

Pie Crust

  • 2 homemade pie crust rounds

Filling

  • 4 cups cooked chicken, shredded
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 medium carrots, thinly sliced (about 1 cup)
  • 8 oz white or brown mushrooms, sliced (stems discarded)
  • 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
  • 1/4 tsp black pepper, plus more to garnish
  • 1 cup frozen peas (do not thaw)
  • 1/4 cup parsley, finely chopped, plus more to garnish
  • 1 egg, beaten (for egg wash)

Instructions

  1. Sauté Vegetables: In a dutch oven or large pot, melt 6 tablespoons of unsalted butter over medium heat. Add the diced onion and thinly sliced carrots, sautéing for about 8 minutes until they become soft and fragrant.
  2. Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic, cooking for an additional 5 minutes until the mushrooms have softened and released their moisture.
  3. Make the Roux and Sauce: Sprinkle 1/3 cup of all-purpose flour over the vegetables, stirring constantly for 2 minutes to cook out the raw flour taste. Gradually add 2 cups of chicken stock and 1/2 cup of heavy cream, bringing the mixture to a simmer. Cook for 1 minute or until the sauce thickens to a gravy-like consistency. Season with 2 teaspoons fine sea salt and 1/4 teaspoon black pepper, adjusting to taste.
  4. Combine Filling Ingredients: Stir in the shredded cooked chicken, frozen peas (do not thaw), and 1/4 cup finely chopped parsley. Mix well to evenly distribute all ingredients. Remove the pot from heat and allow the filling to cool slightly.
  5. Prepare the Pie Crust: Roll out one disk of chilled pie crust into a 12-inch diameter circle and carefully transfer it to a deep 9-inch pie dish, ensuring it fits snugly inside without tearing.
  6. Fill Pie and Add Top Crust: Spoon the cooled chicken filling evenly over the bottom crust. Roll out the second pie crust disk into a 10-inch diameter circle and place it over the filling. Trim any excess dough, fold the edges under the bottom crust edge, and crimp together to seal completely. Use a sharp knife to cut five small slits in the top crust for steam to escape.
  7. Apply Egg Wash and Season: Brush the entire surface of the top crust with the beaten egg to give it a golden finish when baked, then sprinkle lightly with coarse salt and additional black pepper.
  8. Bake the Pie: Preheat the oven to 425°F (220°C). Bake the pot pie for 30 to 35 minutes, or until the top crust is golden brown. If the edges brown too quickly, cover them with a pie shield or a foil ring to prevent burning.
  9. Rest and Serve: Remove the pie from the oven and let it rest for 15 minutes to allow the filling to set before slicing and serving.

Notes

  • Use freshly cooked chicken for best flavor and texture, leftover roasted or poached chicken works well.
  • Chilling the pie crusts before rolling helps prevent shrinkage during baking.
  • If you prefer a crispier crust bottom, blind bake the bottom crust for 5-7 minutes before filling.
  • Adjust seasoning carefully—pot pie filling should be well-seasoned as the crust tones down the savory flavors.
  • To make the recipe ahead, prepare the filling and assembly, then refrigerate for up to 24 hours before baking.
  • For a dairy-free variation, substitute butter with oil and heavy cream with coconut cream or a non-dairy alternative.

Keywords: chicken pot pie, homemade pie crust, creamy chicken pie, comfort food, savory pie

Find it online: https://miarosetti.com/chicken-pot-pie-recipe/