Hearty Chicken Pot Pie with Flaky Crust Recipe
A classic and comforting Chicken Pot Pie recipe featuring a flaky homemade pie crust filled with tender shredded chicken, sautéed vegetables, and a rich creamy gravy, baked to golden perfection. Perfect for a hearty family dinner, this recipe combines savory flavors and satisfying textures in every bite.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Crust
- 2 round homemade pie crusts
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 and 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)
- 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
- Sauté onions and carrots: In a Dutch oven or pot, melt 6 tablespoons of unsalted butter over medium heat. Add the diced onion and thinly sliced carrots and sauté for about 8 minutes until they become soft and fragrant.
- Add mushrooms and garlic: Stir in the sliced mushrooms and minced garlic cloves. Continue to sauté for another 5 minutes until the mushrooms soften and release their moisture.
- Create the roux and thicken gravy: Sprinkle ⅓ cup all-purpose flour over the vegetables and stir constantly for 2 minutes to cook the flour. Gradually whisk in 2 cups chicken stock and ½ cup heavy cream. Bring the mixture to a simmer and cook for 1 minute or until it thickens to a gravy consistency. Season with 2 teaspoons fine sea salt and ¼ teaspoon black pepper, adjusting to taste. This step ensures the filling is rich and well-seasoned.
- Add remaining filling ingredients: Remove the pot from heat and fold in 4 cups shredded cooked chicken, 1 cup frozen peas (do not thaw), and ¼ cup finely chopped parsley. Stir well to combine all ingredients evenly.
- Prepare pie crust and assemble: Roll out one disk of chilled pie crust into a 12-inch diameter circle. Carefully transfer it to a deep 9-inch pie dish, pressing gently to fit. Spoon the prepared chicken filling evenly over the bottom crust. Roll the second pie crust disk into a 10-inch diameter circle and place it over the filling. Fold the excess dough from the top crust under the bottom crust edge and crimp together to seal thoroughly. Using a sharp paring knife, cut 5 small slits in the top crust to allow steam to escape during baking. Brush the top crust with beaten egg and sprinkle lightly with coarse salt and black pepper for extra flavor and a golden finish.
- Bake the pot pie: Preheat the oven to 425°F (220°C). Place the assembled pie in the oven and bake for 30 to 35 minutes until the top crust turns golden brown. If the edges brown too quickly, cover them with a pie shield or a makeshift foil shield (cutting a 4-inch diameter circle from foil and placing it over the pie) to prevent burning. Once baked, remove the pie from the oven and allow it to rest for 15 minutes before slicing, allowing the filling to set slightly for easier serving.
Notes
- Ensure the chicken is fully cooked before shredding and using in the pie.
- Do not thaw frozen peas before adding; they will cook through in the baking process.
- Use a pie shield or foil to protect crust edges from over-browning during baking.
- Let the pie rest for 15 minutes after baking for optimal filling consistency and easier slicing.
- For a richer flavor, you can substitute some chicken stock with chicken broth or add fresh herbs like thyme in the filling.
Keywords: Chicken Pot Pie, Homemade Pie Crust, Comfort Food, Classic American Dish, Chicken Dinner