Description
Indulge in the ultimate comfort food with this Chicken Pot Pie Recipe, perfect for family dinners or gatherings. This dish features a flaky homemade crust enveloping a rich filling of tender chicken, vibrant vegetables, and creamy gravy. The preparation is straightforward, using accessible ingredients that result in a delightful meal everyone will love. Whether you serve it on a chilly evening or at a festive gathering, this Chicken Pot Pie promises warmth and satisfaction in every bite.
Ingredients
Scale
- 1 homemade pie crust (2 round)
- 4 cups cooked shredded chicken
- 6 Tbsp unsalted butter
- 1 medium yellow 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
- Salt and pepper to taste
- 1 cup frozen peas
- 1/4 cup parsley (chopped)
- 1 egg (for egg wash)
Instructions
- In a Dutch oven, melt butter over medium heat. Sauté onions and carrots for about 8 minutes until soft.
- Add mushrooms and garlic; sauté for another 5 minutes until the mushrooms soften.
- Stir in flour, then gradually add chicken stock and cream. Simmer until thickened, seasoning with salt and pepper.
- Incorporate shredded chicken, frozen peas, and parsley into the filling.
- Roll out one pie crust into a deep pie dish, fill with the mixture, then cover with the second crust. Seal edges and cut slits for steam.
- 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 slice (approximately 180g)
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg