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Chicken Pot Pie Recipe (VIDEO)

Irresistible Chicken Pot Pie Recipe (VIDEO) You’ll Love!

A comforting homemade Chicken Pot Pie that warms you from the inside out, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 6 slices
Calories 450 kcal

Equipment

  • Dutch oven
  • Pie dish
  • Rolling Pin

Ingredients
  

For the Pie Crust

  • 1 recipe Homemade Pie Crust Store-bought is fine for convenience.

For the Filling

  • 2 cups Cooked Chicken Shredded, leftover rotisserie works wonders!
  • 1/4 cup Unsalted Butter Can swap with margarine.
  • 1 medium Yellow Onion Aromatic when sautéed; shallots can substitute.
  • 2 medium Carrots Sweetness and color; frozen can save time.
  • 8 oz White or Brown Mushrooms Substitute zucchini if avoiding mushrooms.
  • 2 cloves Garlic Minced, garlic powder can be used.
  • 1/3 cup All-Purpose Flour Gluten-free works if needed.
  • 2 cups Chicken Stock Opt for low-sodium for a healthier touch.
  • 1 cup Heavy Cream Can use half-and-half or cashew cream.
  • 1 tsp Fine Sea Salt Adjust to dietary preferences; Kosher works too.
  • 1/2 tsp Black Pepper Optional for milder flavor.
  • 1 cup Frozen Peas No thawing necessary.
  • 1/4 cup Parsley Chopped, thyme can substitute.
  • 1 large Egg For a golden wash.

Instructions
 

Preparation

  • Melt the butter in a Dutch oven over medium heat. Add the onion and carrots, sauté for 8 minutes until soft and fragrant.
  • Add the mushrooms and minced garlic; sauté for 5 more minutes until the mushrooms release their juices.
  • Sprinkle flour into the mixture, cooking for about 2 minutes. Gradually stir in chicken stock and heavy cream. Simmer until thickened for about 1 minute.
  • Season with salt and pepper. Fold in the chicken, peas, and parsley. Remove from heat and let cool slightly.
  • Roll out the first pie crust and lay it in a deep pie dish. Spoon in the filling evenly.
  • Roll out the second crust and cover the filling, crimping edges to seal. Cut slits in the top for steam.
  • Brush the top with beaten egg. Bake at 425°F for 30-35 minutes until golden and bubbly. Let rest for 15 minutes before slicing.

Notes

Optional: Serve with a sprinkle of fresh parsley on top.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Keyword Chicken Pot Pie, comfort food, easy recipe, family meal, Homemade Pie, video
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