Description
Indulge in the ultimate comfort food with this homemade Chicken Pot Pie. Featuring a golden, flaky crust and a rich filling of tender chicken, colorful vegetables, and creamy gravy, this dish is perfect for family dinners or special occasions. The savory aroma will fill your kitchen, making it impossible to resist. Whether enjoyed on a chilly evening or during a festive gathering, this Chicken Pot Pie guarantees smiles around the table. Easy to make and fully customizable, it’s a timeless classic that everyone will love!
Ingredients
Scale
- 1 homemade pie crust (2 rounds)
- 4 cups cooked shredded chicken
- 6 Tbsp unsalted butter
- 1 medium yellow onion (chopped)
- 2 medium carrots (thinly sliced)
- 8 oz mushrooms (sliced)
- 3 cloves garlic (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 (finely chopped)
- 1 beaten egg (for egg wash)
Instructions
- Melt butter in a Dutch oven over medium heat. Sauté onions and carrots for about 8 minutes until soft.
- Stir in mushrooms and garlic; cook for an additional 5 minutes.
- Add flour; stir continuously for about 2 minutes before gradually pouring in chicken stock and heavy cream. Simmer until thickened.
- Season with salt and pepper, then mix in shredded chicken, peas, and parsley.
- Roll out one pie crust into a deep pie dish, fill with the mixture, cover with the second crust, crimp edges, and cut slits for steam.
- Brush with egg wash and bake at 425°F for 30–35 minutes until golden.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg