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Homestyle Chicken Pot Pie Recipe

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★★★★★

5 from 50 reviews

This classic Chicken Pot Pie features a flaky homemade pie crust filled with a creamy mixture of shredded chicken, tender carrots, mushrooms, peas, and fresh parsley. The savory gravy base is enriched with butter, heavy cream, and chicken stock, creating a warm, comforting meal perfect for any occasion. Baked until golden brown, this pot pie strikes the perfect balance between hearty and elegant.

Ingredients

Scale

Pie Crust

  • 2 homemade pie crust disks (chilled, about 9-inch each)

Filling

  • 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
  • 4 cups cooked shredded chicken
  • 1 cup frozen peas (do not thaw)
  • 1/4 cup finely chopped parsley
  • 2 tsp fine sea salt (or to taste)
  • 1/4 tsp black pepper (plus more to garnish)
  • Kosher salt, for garnish
  • 1 egg, beaten (for egg wash)

Instructions

  1. Sauté Vegetables: In a dutch oven or large pot, melt the 6 tablespoons of unsalted butter over medium heat. Add the chopped onions and thinly sliced carrots, sautéing for about 8 minutes until they become soft and translucent.
  2. Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic cloves, cooking for an additional 5 minutes until the mushrooms soften and release their moisture.
  3. Create Roux and Make Gravy: Sprinkle 1/3 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Gradually add 2 cups of chicken stock and 1/2 cup heavy cream, stirring continuously. Bring the mixture to a gentle simmer and cook for about 1 minute until it thickens into a rich gravy. Season with 2 teaspoons fine sea salt and 1/4 teaspoon black pepper, adjusting to taste.
  4. Combine Filling Ingredients: Remove the pot from heat and stir in the shredded cooked chicken, 1 cup frozen peas, and 1/4 cup finely chopped parsley. Mix well to combine all the filling ingredients evenly. Let the filling cool slightly while preparing the crusts.
  5. Prepare Bottom Crust: Roll out one chilled pie crust disk into a 12-inch diameter circle on a floured surface. Carefully transfer it into a deep 9-inch pie dish, pressing gently so it hugs the bottom and sides. Spoon the filling evenly over the crust.
  6. Top Crust and Seal: Roll out the second pie crust disk to a 10-inch diameter circle. Place it over the filling. Fold the edges of the top crust underneath the bottom crust’s edge, then crimp together firmly to seal. Use a sharp knife to cut five small slits in the top crust to allow steam to escape during baking. Brush the entire top crust with the beaten egg wash and sprinkle lightly with coarse kosher salt and black pepper.
  7. Bake the Pie: Preheat the oven to 425°F (220°C). Bake the pot pie for 30 to 35 minutes until the top crust is golden brown and crisp. If the edges brown too quickly, cover them with a pie shield or a ring made from foil to prevent burning.
  8. Rest Before Serving: Remove the pot pie from the oven and let it rest for 15 minutes to cool slightly and allow the filling to set. Slice and serve warm for a comforting meal.

Notes

  • Shredded cooked chicken can be leftover roasted or poached chicken.
  • Do not thaw frozen peas before adding to the filling to maintain texture.
  • Use a pie shield or foil to prevent crust edges from overbrowning.
  • Egg wash helps create a golden, shiny, and appetizing crust.
  • For extra flavor, fresh herbs like thyme or rosemary can be added to the filling.

Keywords: chicken pot pie, homemade pot pie, comfort food, chicken dinner, flaky pie crust, creamy chicken filling

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