Homemade Chicken Pot Pie: The Ultimate Comfort Food
When it comes to comfort food, nothing quite hits the spot like a warm, flaky Chicken Pot Pie. This recipe combines a golden homemade pie crust with tender chicken, vegetables, and a creamy, savory filling. Whether you’re looking to impress your family or need something hearty and delicious for a cozy night in, this Chicken Pot Pie will do the trick.
Why You’ll Love This Recipe
The beauty of Chicken Pot Pie lies in its versatility and classic flavors. The combination of buttery crust, tender chicken, and fresh vegetables creates a filling that is both satisfying and flavorful. The creamy gravy brings it all together, making each bite feel like a hug on a cold day. This dish is also great for using leftover chicken or turkey, and the homemade pie crust takes it to the next level with its flakiness and rich flavor.
Ingredients
- 1 homemade pie crust (2 rounds)
- 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)
- 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: Preheat the Oven Preheat your oven to 425°F (220°C). This ensures that your pie bakes evenly and develops a golden crust.
Step 2: Cook the Vegetables In a large Dutch oven, melt the butter over medium heat. Add the chopped onions and carrots and sauté for about 8 minutes, or until softened. Then, stir in the sliced mushrooms and minced garlic. Continue cooking for another 5 minutes until the mushrooms are tender and fragrant.
Step 3: Make the Gravy Sprinkle the flour over the vegetables and stir constantly for about 2 minutes. This will cook out the raw flour taste. Gradually pour in the chicken stock and heavy cream while stirring. Continue to stir for 1 minute, or until a thick gravy forms. Season with 2 teaspoons of sea salt and 1/4 teaspoon black pepper, or adjust to taste.
Step 4: Add the Chicken and Peas Remove the pot from the heat and stir in the shredded chicken, frozen peas, and parsley. Allow the mixture to cool slightly so that it’s easier to handle.
Step 5: Assemble the Pie Roll out one round of your pie crust to a 12-inch diameter and carefully fit it into a 9-inch pie dish. Spoon the chicken filling into the crust, making sure it’s evenly distributed. Roll out the second round of crust to a 10-inch diameter and lay it over the filling. Trim any excess dough and crimp the edges to seal the pie. Cut 5 small slits in the top crust to allow steam to escape during baking.
Step 6: Add the Finishing Touches Brush the top of the pie with the beaten egg, ensuring an even coating. For an extra touch of flavor, sprinkle lightly with coarse salt and pepper.
Step 7: Bake Place the pie in the preheated oven and bake for 30-35 minutes, or until the top is golden brown. Keep an eye on the edges—if they start to brown too quickly, cover them with a pie shield or foil.
Step 8: Rest and Serve Once baked, remove the pie from the oven and allow it to rest for about 15 minutes before slicing. This will help the filling set, making it easier to cut clean slices.
Serving Suggestions
Serve your Chicken Pot Pie hot, with an extra sprinkle of freshly chopped parsley for a burst of color. It pairs beautifully with a crisp green salad or roasted vegetables for a complete meal. This dish is perfect for a cozy family dinner or as a make-ahead meal for the week.
Recipe Notes
- Make Ahead: You can prepare the filling in advance and store it in the fridge for up to 2 days. Assemble and bake the pie when you’re ready to enjoy it.
- Storage: Leftover Chicken Pot Pie can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to preserve the crust’s flakiness.
- Customizable: Feel free to swap out the vegetables for whatever you have on hand—potatoes, corn, or green beans work wonderfully.
Recipe Summary
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Servings: 6 servings
- Calories: 485 kcal per serving
This Chicken Pot Pie is the perfect balance of comfort and convenience, with a homemade crust that’s worth every bite. Your family will love the hearty filling and rich flavors, making this a go-to recipe for cozy dinners all year long. Enjoy!
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Chicken Pot Pie
- Total Time: 55 minutes
- Yield: 6 1x
Description
There’s nothing quite like a Chicken Pot Pie to bring the cozy warmth of comfort food to your table. With a golden, flaky crust and a rich filling of tender chicken, savory vegetables, and a creamy sauce, this dish is a crowd-pleaser that satisfies all the senses. Whether it’s a chilly evening or a gathering with family, this classic recipe delivers a hearty, flavorful meal that brings everyone together.
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
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
Preheat the oven to 425°F (220°C).
In a large dutch oven, melt 6 Tbsp of butter over medium heat. Add the chopped onions and carrots and sauté for 8 minutes until softened.
Stir in the mushrooms and garlic, cooking for an additional 5 minutes until the mushrooms are tender.
Sprinkle the flour over the mixture and cook for 2 minutes, stirring constantly.
Gradually add the chicken stock and heavy cream, stirring continuously until a thick gravy forms, about 1 minute.
Season with 2 tsp of sea salt and 1/4 tsp black pepper, or to taste.
Remove from heat and add the shredded cooked chicken, frozen peas, and parsley. Stir until combined. Let the mixture cool slightly.
Roll out one pie crust to a 12-inch diameter and fit it into a 9-inch pie dish. Spoon the chicken mixture into the pie crust.
Roll out the second pie crust to a 10-inch diameter and place it over the filling. Trim and crimp the edges to seal. Cut 5 small slits in the top crust to vent steam.
Brush the top of the pie with the beaten egg, and sprinkle lightly with coarse salt and pepper.
Bake for 30-35 minutes or until the top is golden brown. If the edges brown too quickly, cover them with a pie shield.
Remove the pie from the oven and let it rest for 15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 485