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Chicken Pot Pie
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky pie crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone.
Ingredients
- 1 homemade pie crust, (2 disks)
- 4 cups cooked chicken, shredded*
- 6 Tbsp unsalted butter
- 1 medium yellow onion, (1 cup chopped)
- 2 medium carrots, (1 cup) thinly sliced
- 8 oz white or brown mushrooms, (stems discarded), 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 to garnish
- 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
- Saute Vegetables: In a Dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft. Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
- Prepare Gravy: Add ⅓ cup flour and stir constantly for 2 minutes. Add chicken stock, and ½ cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, ¼ tsp black pepper, or season to taste. It should be well-seasoned.
- Finish the Filling: Add shredded cooked chicken, frozen peas, and ¼ cup parsley. Stir to combine, then remove from heat and cool slightly while you roll out the crusts.
- Prepare the Crust: Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a deep 9” pie dish.* Spoon the pie filling over the bottom crust.
- Cover and Seal: Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
- Bake at 425°F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Notes
*Shredded Chicken: You can use Baked Chicken Breast, or use leftover shredded rotisserie chicken (light or dark meat), or cook and shred 2 large chicken breasts to get 4 cups of shredded chicken.
*Instead of a pie plate, you can also use a 9″ diameter cast iron skillet, or even a 9″ round cake pan or springform pan.
Shortcuts: You can substitute leftover roast turkey or baked ham for the chicken. Store-bought pie crust works well, or use puff pastry for the top crust only.
Make-Ahead and Storage: The filling can be made 1 day ahead and refrigerated once completely cooled. Cover and refrigerate leftover baked pot pie for up to 4 days.
- To Freeze: Assemble with cooled filling, without egg wash, and freeze tightly wrapped for up to 2 months. Use a metal or disposable aluminum pan if baking directly from frozen.
- To Bake from Frozen: Brush with egg wash, cover loosely with foil, and bake at 425˚F for 30 minutes. Uncover and bake another 30-40 min, until golden brown and bubbling, and the center reaches 165˚F on a thermometer.
- To Reheat: Cover and bake at 350˚F for 20-30 min. Microwave individual slices in 30-60 second intervals until hot.
Nutrition Facts
Chicken Pot Pie
Serving Size
1 serving
Amount per Serving
Calories
579
% Daily Value*
Fat
36
g
55
%
Saturated Fat
15
g
94
%
Trans Fat
0.3
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
14
g
Cholesterol
112
mg
37
%
Sodium
879
mg
38
%
Potassium
511
mg
15
%
Carbohydrates
38
g
13
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
26
g
52
%
Vitamin A
3384
IU
68
%
Vitamin C
13
mg
16
%
Calcium
57
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.