“Savor the Cozy Comfort: Classic Chicken Pot Pie Recipe for Heartwarming Family Dinners!”

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:

1. In a dutch oven or pot, melt 6 Tbsp butter. Sauté diced onions and carrots for 8 minutes over medium heat until soft.
2. Add sliced mushrooms and minced garlic, sautéing another 5 minutes until mushrooms are softened.
3. 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.
4. 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.
5. 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.
6. 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.
7. Brush the top crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
8. 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.
9. 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.