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Chicken Pot Pie Recipe

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 650
A comforting homemade chicken pot pie with a flaky crust and savory filling, perfect for a hearty meal.

Ingredients

Pie Crusts

  • 1 piece homemade pie crust (2 round)

Chicken

  • 4 cups cooked chicken (shredded)

Vegetables and Aromatics

  • 6 Tbsp unsalted butter
  • 1 medium yellow onion (chopped)
  • 2 medium carrots (thinly sliced)
  • 8 oz white or brown mushrooms (stems discarded, sliced)
  • 3 cloves garlic (minced)

Sauce and Seasonings

  • 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 

  • Melt butter, then sauté onions and carrots 8 minutes until soft.
  • Add mushrooms and garlic, cook 5 minutes until mushrooms soften.
  • Stir in flour, cook 2 minutes, then add chicken stock and cream, simmer until thickened. Season well.
  • Mix in chicken, peas, and parsley. Cool slightly, then fill a prepared pie crust with the filling.
  • Cover with second crust, seal edges, cut slits, brush with egg wash, and sprinkle with salt and pepper.
  • Bake at 425°F (220°C) for 30-35 minutes until golden. Rest 15 minutes before slicing.

Notes

Use a pie shield or foil to prevent edges from over-browning.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, pot pie