Description
This Chicken Pot Pie Recipe is the ultimate comfort food, perfect for warming up chilly evenings or impressing guests at gatherings. With a flaky homemade crust encasing tender chicken, fresh vegetables, and a rich gravy, every bite offers a delightful blend of flavors. This dish not only showcases classic ingredients but also allows for customization to suit your preferences—swap proteins or add your favorite veggies with ease. It’s a hearty meal that brings everyone together at the dinner table, making it a must-try for any occasion.
Ingredients
Scale
- 1 homemade pie crust (2 rounds)
- 4 cups cooked shredded chicken
- 6 Tbsp unsalted butter
- 1 medium onion (chopped)
- 2 medium carrots (thinly sliced)
- 8 oz mushrooms (sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 cup frozen peas
- Salt, pepper, parsley, and egg wash
Instructions
- In a large pot, melt butter over medium heat. Sauté onions and carrots until soft.
- Add mushrooms and garlic; cook until softened.
- Stir in flour, then gradually add chicken stock and cream until thickened.
- Mix in chicken, peas, and parsley; remove from heat.
- Roll out one pie crust into a deep pie dish, fill with mixture.
- Top with the second crust, seal edges, cut slits for steam, and brush with egg wash.
- Bake at 425°F for 30–35 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 790mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 90mg