Description
Chicken Pot Pie is the ultimate comfort food, perfect for cozy nights or family gatherings. This delightful dish features a flaky homemade crust enveloping tender chicken and fresh vegetables in a savory gravy. Each bite is a warm embrace, making it an unforgettable meal everyone will love. Whether you’re serving it on a chilly evening or impressing guests at a dinner party, this Chicken Pot Pie is sure to bring joy to your table.
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
- 1 cup frozen peas
- Salt, pepper, and parsley to taste
- 1 beaten 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.
- Stir in flour for about 2 minutes, then gradually add chicken stock and heavy cream, simmering until thickened.
- Mix in chicken, peas, and parsley; remove from heat and allow to cool slightly.
- Roll one pie crust into a circle and place it in a deep pie dish. Spoon the filling evenly into the crust.
- Roll out the second pie crust, placing it over the filling. Crimp edges to seal and cut slits for steam release.
- Brush with beaten egg and sprinkle with salt and pepper.
- 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 (200g)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg