Description
Hearty chicken pot pie brings comfort to dinner tables with its flaky crust and creamy filling. Home cooks can easily craft this classic dish that warms souls and satisfies hunger.
Ingredients
Scale
- 4 cups (shredded chicken)
- 2 disks (pie crust)
- 6 tbsps (unsalted butter)
- 1 (medium yellow onion, finely chopped)
- 2 (medium carrots, thinly sliced)
- 8 oz (sliced white or brown mushrooms, stems removed)
- 3 (garlic cloves, minced)
- 1/3 cup (all-purpose flour)
- 2 cups (chicken stock)
- 1/2 cup (heavy cream)
- 2 tsps (fine sea salt)
- 1/4 tsp (black pepper)
- 1 cup (frozen peas)
- 1/4 cup (finely chopped parsley)
- 1 (egg, beaten for egg wash)
Instructions
- Melt butter in a Dutch oven over medium heat. Sauté diced onions and carrots for 8 minutes until softened and translucent.
- Add sliced mushrooms and garlic to the pot. Cook for 5 minutes until mushrooms become tender.
- Sprinkle flour over the vegetable mixture, stirring continuously for 2 minutes to create a smooth base. Gradually pour in chicken stock and heavy cream, stirring until the sauce thickens and reaches a creamy consistency. Season with salt and pepper to enhance the flavors.
- Fold in shredded chicken, frozen peas, and chopped parsley. Mix thoroughly and remove from heat. Let the filling cool slightly while preparing the pie crust.
- Roll out the first pie dough into a 12-inch circle and carefully transfer to a 9-inch pie dish. Evenly spread the filling over the bottom crust.
- Roll the second dough into a 10-inch circle and place on top of the filling. Trim excess dough and crimp edges to seal completely.
- Create five small steam vents using a sharp knife. Brush the top crust with beaten egg and sprinkle with coarse salt and pepper for added texture and flavor.
- Preheat oven to 425°F. Bake for 30-35 minutes until the crust turns golden brown. If edges brown too quickly, cover with a pie shield or foil.
- Remove from oven and let the pie rest for 15 minutes. This allows the filling to set and makes slicing easier. Serve warm and enjoy.
Notes
- Swap butter with olive oil for a lighter version that reduces saturated fat and adds a subtle Mediterranean flavor.
- Use gluten-free flour blend to make this recipe completely gluten-free without compromising the sauce’s thickness.
- Consider roasting vegetables beforehand to intensify their natural sweetness and develop deeper flavor profiles in the pot pie.
- Experiment with alternative protein sources like rotisserie turkey, shredded jackfruit for vegetarians, or plant-based chicken substitutes to create diverse meal options.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg