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.
2tspfine sea salt, or to taste, plus kosher salt to garnish
1/4tspblack pepper, plus more to garnish
1cupfrozen peas, do not thaw
1/4cupparsley, finely chopped, plus more to garnish
1egg, beaten for egg wash
Instructions
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.
Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.
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
*Use leftover shredded rotisserie chicken (light or dark meat), or cook and shred 2 large chicken breasts to get 4 cups shredded chicken.
Nutrition Facts
Chicken Pot Pie Recipe
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.