Step into the warmth of home-cooked goodness with our delectable Chicken Pot Pie. This classic recipe transforms tender shredded chicken, sautéed vegetables, and a creamy, flavorful filling into a golden masterpiece, all encased in a buttery, flaky crust. Elevate your dinner table with the timeless charm of this comforting dish that speaks the language of love and tradition.
In our household, the aroma of a Chicken Pot Pie baking in the oven is synonymous with cherished family gatherings. Picture a bustling kitchen, the laughter of loved ones, and the anticipation of that golden crust emerging perfectly browned. This recipe has been passed down through generations, each bite a nostalgic journey to moments of togetherness, making it not just a meal but a culinary heirloom in our family.
Why This Chicken Pot Pie:
Capturing the Essence of Homey Delight!
- Melt-in-your-mouth homemade pie crust, a labor of love that crowns the dish with buttery perfection.
- A symphony of flavors: tender shredded chicken, sautéed onions, carrots, and mushrooms, all bathed in a luscious gravy.
- The magic of seasoning: Perfectly balanced with fine sea salt, black pepper, and a sprinkle of kosher salt for that extra crunch.
- Wholesome goodness: Frozen peas and fresh parsley add vibrant color and freshness to the filling.
- The crowning glory: A golden-brown crust, brushed with an egg wash and sprinkled with a dash of salt and pepper for that irresistible finish.
Ingredients:
- 1 homemade pie crust (2 disks)
- 4 cups cooked chicken, shredded (approximately 560g or 1.23 lbs)
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 2 medium carrots, thinly sliced (about 1 cup)
- 8 oz white or brown mushrooms, sliced (stems discarded)
- 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 pot, melt 6 Tbsp butter. Sauté diced onions and carrots for 8 minutes over medium heat until soft.
- Add sliced mushrooms and minced garlic, sautéing another 5 minutes until mushrooms are softened.
- Stir in 1/3 cup flour, constantly stirring for 2 minutes. Add chicken stock and 1/2 cup heavy cream, bring to a simmer, and cook for 1 minute until the mixture thickens into a gravy consistency. Season with 2 tsp salt, 1/4 tsp black pepper, or to taste.
- Add shredded cooked chicken, frozen peas, and 1/4 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 and carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.
- Roll the second disk of pie dough into a 10” diameter circle and place it over the pie filling. Fold the excess dough behind the bottom crust, crimp the pie crusts together to seal, and cut 5 small slits in the top to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
- Bake at 425˚F for 30-35 minutes or until the top crust is golden brown. If edges are browning too fast, cover with a pie shield or foil shield.
- Once out of the oven, let it rest for 15 minutes to cool slightly before slicing.
Notes: Experiment with adding your favorite herbs to the filling for an extra flavor boost. This Chicken Pot Pie is a timeless crowd-pleaser; share the love and joy of homemade comfort with your family and friends.
