Indulge in the warmth of our Homestyle Chicken Pot Pie, a delightful creation that brings together tender shreds of cooked chicken, a medley of vegetables, and a luscious creamy gravy, all encased in a golden, flaky crust. This comforting classic is more than just a meal; it’s a culinary hug that transforms ordinary evenings into cozy celebrations.
In our household, the aroma of Chicken Pot Pie baking in the oven is synonymous with joyous family gatherings. The buttery crust, the rich and savory filling, and the anticipation of that first forkful bring us together at the dinner table. It all started as a way to recreate cherished memories from childhood, and now, this Chicken Pot Pie has become a symbol of love and togetherness for my family.
Why This Homestyle Chicken Pot Pie Recipe Is Irresistible!
- Flaky Perfection: Our homemade pie crust, made from scratch with love, provides the ideal flaky and buttery foundation for the hearty filling.
- Creamy Gravy Magic: A velvety blend of chicken stock and heavy cream creates a luxurious gravy, elevating the flavors of the succulent shredded chicken and crisp vegetables.
- Vegetable Symphony: Sautéed onions, carrots, mushrooms, and garlic form a flavorful ensemble, adding depth and texture to every savory bite.
- Balanced Seasoning: The well-seasoned filling, accented with fine sea salt and black pepper, ensures a harmonious and satisfying taste experience.
- Artful Presentation: The golden-brown crust, adorned with a sprinkle of parsley, is a visual feast that promises a delicious symphony of textures and flavors.
Ingredients:
- 1 homemade pie crust (2 disks) – approximately 400 grams
- 4 cups cooked chicken, shredded (about 450 grams)
- 6 tablespoons unsalted butter
- 1 medium yellow onion (about 150 grams), chopped
- 2 medium carrots (about 150 grams), thinly sliced
- 8 oz white or brown mushrooms (about 225 grams), sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 teaspoons fine sea salt, or to taste, plus kosher salt to garnish
- 1/4 teaspoon black pepper, plus more to garnish
- 1 cup frozen peas
- 1/4 cup parsley, finely chopped
Directions:
- In a dutch oven or pot, melt 6 tablespoons of butter. Sauté diced onions and carrots for 8 minutes until soft.
- Add sliced mushrooms and minced garlic; sauté for an additional 5 minutes until mushrooms are softened.
- Stir in 1/3 cup flour and cook constantly for 2 minutes. Add chicken stock and 1/2 cup heavy cream, bringing it to a simmer. Cook for 1 minute until the mixture reaches a thick gravy consistency. Season with 2 teaspoons salt and 1/4 teaspoon black pepper, adjusting to taste.
- Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir and remove from heat, allowing it to cool slightly as you roll out the crusts.
- Roll one chilled pie crust disk into a 12” diameter circle and transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.
- Roll the second pie crust into a 10” diameter circle and place it over the filling. Fold the excess dough behind the bottom crust, crimping the pie crusts together to seal. Cut 5 small slits in the top for steam to escape. Brush the top with beaten egg and sprinkle with coarse salt and pepper.
- Bake at 425˚F (about 218˚C) for 30-35 minutes or until the top crust is golden brown. If edges brown too fast, cover with a pie shield or a foil circle.
- Allow the Chicken Pot Pie to rest for 15 minutes before slicing. Enjoy the heartwarming flavors of this homestyle delight!
Notes: Feel free to customize the vegetable mix or add your favorite herbs to the filling for a personal touch. For a time-saving option, consider using store-bought pie crusts. Adjust seasoning according to your preferences and dietary requirements.
