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Chicken Pot Pie Recipe
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky pie crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone.
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●knife
📝 Preparation Steps
1
In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute ⏱️ 8 minutes over medium heat until soft.
medium carrots ((1 cup) thinly sliced)2
2
Add sliced mushrooms and minced garlic and saute another ⏱️ 5 minutes until mushrooms are softened.
3
Add ⅓ cup flour and stir constantly for ⏱️ 2 minutes. Add chicken stock, and ½ cup heavy cream then bring to a simmer and cook ⏱️ 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, ¼ tsp black pepper, or season to taste. It should be well-seasoned.
chicken stock2 cupscup heavy cream1/2tsp black pepper (plus more to garnish)1/4
4
Add shredded cooked chicken, frozen peas, and ¼ cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a deep 9” pie dish. Spoon the pie filling over the bottom crust.
cooked chicken (shredded*)4 cupsfrozen peas (do not thaw)1 cupcup parsley (finely chopped, plus more to garnish)1/4
5
Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
egg (beaten for egg wash)1
6
Bake at 425°F for ⏱️ 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for ⏱️ 15 minutes to cool slightly before slicing.
Nutrition Facts
calories
579 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
3 g
sugar Content
3 g
sodium Content
879 mg
protein Content
26 g
trans Fat Content
0.3 g
cholesterol Content
112 mg
carbohydrate Content
38 g
saturated Fat Content
15 g
unsaturated Fat Content
18 g
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