Name: Chicken Pot Pie
Ingredients: Pie Crust: 1 homemade pie crust, (2 round disks); Filling: 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; For the Top Crust: 1 egg, beaten for egg wash

Description

Chicken pot pie is a classic comfort food that combines a flaky, buttery pie crust with a rich, savory filling of tender chicken, vegetables, and a creamy gravy. Perfect for a cozy dinner, this dish is loved for its hearty flavors and satisfying textures. The following recipe provides detailed instructions on how to create this beloved dish from scratch, with tips for first-timers and variations to suit different tastes.

Ingredients

Scale

Pie Crust:
- 1 homemade pie crust, (2 round disks)
Filling:
- 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
For the Top Crust:
- 1 egg, beaten for egg wash

Instructions

Sauté the Vegetables:
In a Dutch oven or large pot, melt 6 tablespoons of unsalted butter over medium heat. Add 1 cup of diced yellow onion and 1 cup of thinly sliced carrots. Sauté for about 8 minutes until the onions are translucent and the carrots are softened. Add 8 ounces of sliced mushrooms and 3 minced garlic cloves, and continue to sauté for an additional 5 minutes until the mushrooms are tender.
Prepare the Roux:
Sprinkle 1/3 cup of all-purpose flour over the sautéed vegetables, stirring constantly to incorporate the flour into the mixture. Cook for 2 minutes to create a roux, which will thicken the gravy.
Make the Gravy:
Gradually pour in 2 cups of chicken stock, stirring continuously to avoid lumps. Add 1/2 cup of heavy cream and bring the mixture to a simmer. Cook for about 1 minute, until the gravy thickens. Season with 2 teaspoons of fine sea salt and 1/4 teaspoon of black pepper, adjusting to taste.
Combine the Filling:
Remove the pot from the heat and stir in 4 cups of cooked, shredded chicken, 1 cup of frozen peas, and 1/4 cup of chopped fresh parsley. Mix well to combine all the ingredients evenly.
Prepare and Assemble the Pie Crusts:
Roll out one chilled disk of homemade or store-bought pie dough into a 12-inch diameter circle. Carefully transfer the dough into a deep 9-inch pie dish, pressing it gently into the bottom and sides. Spoon the filling into the prepared crust. Roll out the second disk of dough into a 10-inch circle and place it over the filling. Fold the excess dough under the edge of the bottom crust and crimp the edges to seal. Use a sharp knife to cut 5 small slits in the top crust for steam to escape.
Bake the Pie:
Preheat your oven to 425°F (220°C). Brush the top crust with a beaten egg to achieve a golden, shiny finish. Sprinkle with kosher salt and additional black pepper if desired. Place the pie on a baking sheet to catch any drips and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
Cool and Serve:
Remove the pie from the oven and let it rest for 15 minutes before slicing. This allows the filling to set, making it easier to serve.

Notes

Shredded Chicken: Leftover rotisserie chicken or poached chicken breasts work well for this recipe. Ensure the chicken is fully cooked before adding it to the filling to prevent excess moisture.
Pie Crust: While homemade pie crust offers the best flavor and texture, you can use a high-quality store-bought crust for convenience.
Vegetable Variations: Feel free to customize the filling by adding or substituting vegetables such as green beans, corn, or potatoes based on your preferences.
Storage: Leftover chicken pot pie can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.