Chicken Pot Pie Recipe: Cozy and Comforting Delight
This Chicken Pot Pie Recipe is a cozy and comforting delight, perfect for any occasion. Packed with tender chicken and vegetables in a creamy sauce, it's sure to be a family favorite.
Equipment
- dutch oven or pot
- pie dish
- Rolling Pin
- baking foil
Ingredients
- 2 round disks homemade pie crust
- 4 cups cooked, shredded chicken
- 6 tablespoons unsalted butter
- 1 medium yellow onion (chopped)
- 2 medium carrots (thinly sliced)
- 8 ounces white or brown mushrooms (sliced)
- 3 cloves garlic (minced)
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 teaspoons fine sea salt or to taste
- 1/4 teaspoon black pepper plus more to taste
- 1 cup frozen peas do not thaw
- 1/4 cup parsley (finely chopped) plus more for garnish
- 1 egg beaten for egg wash
Instructions
- Melt butter in a dutch oven over medium heat, then sauté onions and carrots for 8 minutes until softened.
- Add mushrooms and garlic, sautéing for another 5 minutes until mushrooms are tender.
- Stir in flour and cook for 2 minutes, then gradually add chicken stock and heavy cream, simmering until thickened.
- Mix in chicken, peas, and parsley, then let cool slightly while preparing the crusts.
- Roll one pie crust into a 12-inch circle, place in a pie dish, and fill with the chicken mixture.
- Cover with the second rolled pie crust, crimp edges, and cut slits for steam to escape; brush with egg wash.
- Bake at 425°F for 30-35 minutes until golden brown, covering edges with foil if browning too quickly.
- Let the pie rest for 15 minutes before slicing.
Notes
Variations: Use different vegetables like green beans, celery, corn, or broccoli. Herbs such as thyme or oregano can be added. Leftover turkey or ham can replace chicken. Store-bought crust can be used as an alternative.