Introduction

This classic Chicken Pot Pie is a comforting blend of tender chicken, fresh vegetables, and creamy gravy all encased in a flaky homemade pie crust. It’s a perfect meal to warm you up on chilly evenings and impress family and friends alike.

A golden-brown chicken pot pie sits in a white pie dish on a white marbled surface, with a wedge cut out revealing its creamy filling inside. The pie has a thick, flaky crust with a slightly rough, buttered texture and small green herb sprinkles on top. Inside, the filling is creamy off-white with chunks of shredded chicken, bright green peas, and small orange carrot pieces mixed together, showing a layered, hearty texture. The crust edges are thick and crimped, adding a rustic touch to the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 homemade pie crust (2 round)
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

Step 1: In a dutch oven or large pot, melt 6 tablespoons of unsalted butter over medium heat. Add the chopped onions and carrots, then sauté for about 8 minutes until the vegetables are soft.
Step 2: Add the sliced mushrooms and minced garlic to the pot. Continue to sauté for another 5 minutes until the mushrooms have softened.
Step 3: Sprinkle in 1/3 cup of all-purpose flour and stir constantly for 2 minutes to cook out the raw flour taste. Gradually pour in 2 cups of chicken stock and 1/2 cup of heavy cream, stirring until the mixture simmers and thickens into a gravy consistency. Season with 2 teaspoons of fine sea salt and 1/4 teaspoon of black pepper, adjusting to taste.
Step 4: Stir in the shredded cooked chicken, frozen peas (no need to thaw), and 1/4 cup of finely chopped parsley. Mix well, then remove the pot from heat and let the filling cool slightly.
Step 5: Roll out one pie crust into a 12-inch diameter circle and transfer it gently into a deep 9-inch pie dish. Spoon the cooled filling evenly over the crust.
Step 6: Roll the second pie crust into a 10-inch diameter circle and place it over the filling. Fold any excess dough from the top crust behind the bottom crust and crimp the edges to seal the pie. Using a sharp paring knife, cut five small slits in the top crust to allow steam to escape. Brush the top with the beaten egg and sprinkle lightly with coarse salt and black pepper.
Step 7: Bake the pie at 425°F (220°C) for 30 to 35 minutes, until the top crust is golden brown. If the edges brown too quickly, shield them with a pie guard or a foil collar to prevent burning.
Step 8: Once baked, allow the pie to rest for 15 minutes before slicing. This helps the filling set and makes serving easier.

Tips & Variations

For a quicker version, use store-bought pie crusts and rotisserie chicken.
Add diced potatoes or celery for extra texture and flavor.
Use fresh herbs like thyme or rosemary along with parsley for a fragrant twist.
Brush the crust with milk instead of egg wash for a lighter color if preferred.
To make it gluten-free, substitute all-purpose flour with a gluten-free blend and use a gluten-free pie crust.

Storage

Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F (175°C) for about 15-20 minutes to keep the crust crisp. You can also freeze the pie before baking; wrap tightly and freeze for up to 2 months. Bake from frozen, adding extra baking time as needed until golden and bubbly.

How to Serve

A golden-brown pie with a flaky, crimped crust sits in a white pie dish, topped with small green parsley leaves and a few specks of black pepper. The crust has a slightly rough texture with a shiny surface and some small vent cuts in the center. The pie dish rests on a red and white striped cloth, all placed on a white marbled texture. There are some green parsley sprigs next to the pie dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken myself?

Yes, rotisserie chicken is a great shortcut that adds flavor and saves time. Just shred it and add it to the filling as directed.

How can I tell when the pot pie is fully cooked?

The crust should be golden brown and the filling should be bubbling through the steam vents on top. If the crust browns too fast, cover the edges to prevent burning and bake until the entire pie is hot and bubbly.