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Creamy Chicken Pot Pie with Flaky Crust Recipe

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  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with a savory mixture of shredded chicken, sautéed vegetables, creamy sauce, and fresh herbs. It’s a comforting and hearty dish perfect for family dinners, baked to golden perfection with a buttery crust and rich filling.

Ingredients

Scale

Pie Crust

  • 2 round homemade pie crusts

Filling

  • 4 cups cooked chicken, shredded
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 medium carrots, thinly sliced (about 1 cup)
  • 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 for garnish)
  • 1 cup frozen peas (do not thaw)
  • 1/4 cup parsley, finely chopped (plus more for garnish)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Sauté Vegetables: In a dutch oven or pot, melt 6 tablespoons of butter over medium heat. Add the diced onions and sliced carrots, sauté for 8 minutes until the vegetables are soft and fragrant.
  2. Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic. Continue to sauté for another 5 minutes until the mushrooms have softened and released their moisture.
  3. Make the Roux and Sauce: Sprinkle in 1/3 cup of flour and stir constantly for 2 minutes to cook out the raw flour taste. Slowly add 2 cups of chicken stock and 1/2 cup heavy cream while stirring, then bring the mixture to a simmer. Cook for 1 minute or until the sauce thickens to a gravy consistency. Season with 2 teaspoons fine sea salt and 1/4 teaspoon black pepper, adjusting to taste.
  4. Combine Filling: Stir in the shredded cooked chicken, frozen peas, and 1/4 cup finely chopped parsley. Mix well, then remove the pot from heat and allow the filling to cool slightly while you prepare the pie crust.
  5. Assemble the Pie: Roll out one pie crust disk into a 12-inch diameter circle and carefully place it into a deep 9-inch pie dish. Spoon the chicken filling evenly over the crust. Roll out the second crust disk into a 10-inch diameter circle and place it on top of the filling. Fold the excess dough from the top crust behind the bottom crust and crimp the edges together to seal. Cut five small slits in the top crust to allow steam to escape.
  6. Apply Egg Wash and Bake: Brush the top crust with the beaten egg to give it a golden shine. Lightly sprinkle with coarse salt and black pepper. Bake in a preheated oven at 425°F (220°C) for 30 to 35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with a pie shield or a foil ring to prevent burning.
  7. Rest and Serve: Remove the pie from the oven and let it rest for 15 minutes to cool and set before slicing and serving. Garnish with additional chopped parsley for a fresh finish.

Notes

  • Use shredded rotisserie chicken or leftover roasted chicken for convenience.
  • Do not thaw the frozen peas before adding to retain their texture and color.
  • If you prefer, you can use store-bought pie crust dough instead of homemade.
  • Cover the crust edges with foil or a pie shield halfway through baking to prevent over-browning.
  • Allow the filling to cool slightly before assembling to prevent the crust from becoming soggy.

Find it online: https://yumrecipesfood.com/creamy-chicken-pot-pie-with-flaky-crust-recipe/