Description
A delicious family classic that’s perfect for chilly days, filled with tender chicken, a creamy filling, and a flaky crust.
Ingredients
Scale
- 1 homemade pie crust (makes 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, 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
- In a Dutch oven or large pot, melt the butter over medium heat. Add onions and carrots and sauté for about 8 minutes until soft.
- Add mushrooms and garlic, sauté for another 5 minutes.
- Stir in flour and cook for 2 minutes.
- Gradually add chicken stock and heavy cream, simmer for a minute until thickened. Season with salt and pepper.
- Add shredded chicken, frozen peas, and chopped parsley, stir to combine.
- Roll out the first pie crust to fit a deep 9-inch pie dish, fill with chicken mixture, and cover with the second rolled pie crust.
- Crimp edges together, cut slits in the top crust, brush with egg wash, and sprinkle with salt and pepper.
- Bake at 425°F for 30-35 minutes until golden brown, let rest for 15 minutes before slicing.
Notes
Letting the pie cool before slicing helps the filling set. Make ahead for quicker prep on busy days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
Keywords: Chicken Pot Pie, Comfort Food, Family Recipe