Description
Discover the ultimate comfort food with this homemade Chicken Pot Pie recipe. Featuring a flaky, buttery crust and a rich, savory filling packed with tender chicken and fresh vegetables, this dish is perfect for family gatherings or cozy weeknight dinners. Whether you’re celebrating a special occasion or simply looking to warm up on a chilly evening, this Chicken Pot Pie is bound to impress everyone at the table. Easy to customize, it allows you to swap in your favorite veggies and herbs for a personal touch. Plus, it’s great for leftovers—tasting even better the next day!
Ingredients
Scale
- 1 homemade pie crust (2 rounds)
- 4 cups cooked chicken (shredded)
- 6 Tbsp unsalted butter
- 1 medium yellow onion (chopped)
- 2 medium carrots (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 (beaten for egg wash)
Instructions
- In a large pot, melt butter over medium heat. Sauté onions and carrots until soft, about 8 minutes.
- Add mushrooms and garlic; sauté for another 5 minutes.
- Stir in flour and cook for 2 minutes before adding chicken stock and heavy cream. Simmer until thickened.
- Mix in shredded chicken, peas, and parsley; cool slightly.
- Roll out one pie crust into a circle and place in a pie dish. Fill with the chicken mixture.
- Roll out the second crust, place it on top, 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 (175g)
- Calories: 467
- Sugar: 3g
- Sodium: 785mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg