Chicken Pot Pie Recipe

Introduction

This classic chicken pot pie features a creamy, savory filling packed with tender chicken, vegetables, and fresh herbs, all encased in a flaky homemade pie crust. It’s a comforting dish perfect for family dinners or special occasions.

Ingredients

• 2 homemade pie crusts (two 9-inch round disks)
• 4 cups cooked chicken, shredded
• 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
• 2 tsp fine sea salt (or to taste)
• 1/4 tsp black pepper (plus more for garnish)
• 1 cup frozen peas (do not thaw)
• 1/4 cup parsley, finely chopped (plus more for garnish)
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: In a dutch oven or large pot, melt the butter over medium heat. Add the chopped onions and sliced carrots, and sauté for about 8 minutes until they become soft.
2. Step 2: Add the sliced mushrooms and minced garlic to the pot and sauté for another 5 minutes, until the mushrooms have softened.
3. Step 3: Stir in the all-purpose flour and cook while stirring constantly for 2 minutes. Gradually pour in the chicken stock and heavy cream, then bring the mixture to a simmer. Cook for 1 minute or until the sauce thickens to a gravy-like consistency. Season with salt and pepper to taste.
4. Step 4: Remove the pot from heat and stir in the shredded chicken, frozen peas, and chopped parsley. Let the filling cool slightly while you prepare the pie crust.
5. Step 5: Roll out one pie crust disk into a 12-inch circle and carefully place it into a deep 9-inch pie dish. Pour the filling evenly over the crust. Roll out the second crust into a 10-inch circle and place it over the filling. Fold the excess dough under the bottom crust edge and crimp to seal. Cut 5 small slits in the top crust to vent steam. Brush the top with the beaten egg and sprinkle lightly with coarse salt and pepper.
6. Step 6: Bake the pie at 425°F for 30-35 minutes, or until the top crust is golden brown. If the edges brown too quickly, cover them with a pie shield or a foil ring. Let the pie rest for 15 minutes before slicing and serving.

Tips & Variations

• For a shortcut, use store-bought pie crusts instead of homemade.
• Add other vegetables like celery or green beans for extra texture and flavor.
• Swap heavy cream for half-and-half if you want a lighter filling.
• Use fresh herbs like thyme or rosemary along with parsley to enhance the aroma.
• Double the filling and bake in individual ramekins for personal pot pies.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. To reheat, cover loosely with foil and bake at 350°F until warmed through, about 20-25 minutes. You can also freeze the fully baked pot pie for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover rotisserie chicken for this recipe?

Yes, cooked rotisserie chicken works perfectly. Just shred about 4 cups of meat and use it in place of freshly cooked chicken.

How do I prevent the crust edges from burning?

Cover the edges with a pie shield or a foil ring partway through baking to keep them from browning too quickly while allowing the center to finish baking.

Chicken Pot Pie Recipe

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★★★★★

4.9 from 93 reviews

• Author: lina
• Total Time: 1 hour
• Yield: 1 (9-inch) pot pie, serves 6 1x

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Description

This classic Chicken Pot Pie recipe features a rich, creamy filling loaded with tender shredded chicken, fresh vegetables, and aromatic herbs encased in a flaky homemade pie crust. Perfectly baked to golden brown perfection, it’s a comforting and satisfying meal ideal for family dinners or special occasions.

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Ingredients

Scale 1x2x3x

Pie Crust

• 2 round homemade pie crust disks

Filling

• 4 cups cooked chicken, shredded
• 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, stems discarded and 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)
• 1/4 tsp black pepper (plus more for garnish)
• 1 cup frozen peas (unthawed)
• 1/4 cup finely chopped parsley (plus more for garnish)
• 1 egg, beaten (for egg wash)

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Instructions

1. Sauté Vegetables: In a Dutch oven or pot, melt 6 tablespoons of unsalted butter over medium heat. Add the chopped onions and thinly sliced carrots and sauté for about 8 minutes until they become soft and fragrant.
2. Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic cloves. Continue to sauté for another 5 minutes until the mushrooms soften and release their moisture.
3. Create the Gravy: Sprinkle in 1/3 cup of all-purpose flour and stir constantly for 2 minutes to cook out the raw flour taste. Gradually add 2 cups of chicken stock and 1/2 cup of heavy cream while stirring. Bring the mixture to a gentle simmer and cook for about 1 minute until thickened into a gravy-like consistency. Season with 2 teaspoons of sea salt and 1/4 teaspoon of black pepper, adjusting seasoning to taste.
4. Combine Filling Ingredients: Remove the pot from the heat and stir in the shredded cooked chicken, frozen peas, and 1/4 cup of finely chopped parsley. Mix thoroughly to combine all ingredients evenly. Allow the filling to cool slightly while preparing the crusts.
5. Prepare Bottom Crust: Roll out one chilled pie crust disk into a 12-inch diameter circle. Carefully transfer it into a deep 9-inch pie dish, ensuring it fits evenly and the edges hang slightly over the sides.
6. Fill Pie and Add Top Crust: Spoon the cooled chicken filling over the bottom crust in the pie dish. Roll out the second pie crust disk into a 10-inch diameter circle. Place it gently over the filling. Fold any excess dough from the top crust behind the bottom crust edges and crimp to seal both crusts together securely.
7. Vent and Egg Wash: Use a sharp paring knife to cut five small slits in the top crust to allow steam to escape during baking. Brush the top crust evenly with the beaten egg to give it a beautiful golden sheen. Sprinkle lightly with coarse kosher salt and additional black pepper for extra flavor and texture.
8. Bake the Pie: Preheat the oven to 425°F (220°C). Place the pie on a middle rack and bake for 30 to 35 minutes or until the top crust is a deep golden brown. If the edges brown too quickly, cover them with a pie shield or make one by cutting a 4-inch diameter circle from the middle of a sheet of foil and placing it over the crust edges to prevent over-browning.
9. Cool and Serve: Once baked, remove the pie from the oven and let it rest for 15 minutes before slicing. This allows the filling to set and makes serving easier and cleaner. Garnish with extra chopped parsley if desired and serve warm.

Notes

• For best results, use freshly made or high-quality store-bought pie crusts.
• Shredded cooked chicken can be from leftover roasted chicken, rotisserie chicken, or boiled chicken breasts.
• Do not thaw frozen peas before adding to keep their texture and color intact.
• Adjust seasoning after the gravy thickens to ensure the filling is well-flavored.
• Cover pie edges with foil if they brown too fast to prevent burning.
• Allow pie to rest after baking for a cleaner slice and to avoid burns from hot filling.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: chicken pot pie, homemade chicken pot pie, comfort food, classic pot pie, savory pie, chicken recipe, easy dinner