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Chicken Pot Pie

Heavenly Homemade Chicken Pot Pie for Ultimate Comfort

Experience the nostalgic taste of Chicken Pot Pie, a comforting dish with a flaky crust and creamy filling.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 pack Pie Crust Feel free to substitute with a store-bought option or gluten-free blend.
For the Filling
  • 2 cups Shredded cooked chicken Leftover rotisserie chicken works beautifully.
  • 1 cup Diced onions Fresh or frozen, as preferred.
  • 1 cup Diced carrots Fresh or frozen, as preferred.
  • 1 cup Sliced mushrooms Fresh are best if available.
  • 2 cloves Minced garlic
  • 2 tablespoons Unsalted butter For sautéing.
  • 1/3 cup All-purpose flour Substitute with gluten-free flour as needed.
  • 2 cups Chicken stock Use homemade or low-sodium stock for flavor.
  • 1 cup Cream Coconut milk can also be used.
  • 1 tablespoon Chopped fresh parsley For flavor.
For Seasoning
  • 1 teaspoon Salt More to taste.
  • 1 teaspoon Pepper Add freshly cracked.
  • 1 teaspoon Herbs Fresh parsley or dried herbs.

Equipment

  • large skillet
  • pie dish
  • Whisk
  • Rolling Pin

Method
 

Step‑by‑Step Instructions
  1. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1 cup of diced onions and 1 cup of diced carrots, sautéing for about 5 minutes until softened. Then, introduce 1 cup of sliced mushrooms and 2 cloves of minced garlic, cooking for an additional 3-4 minutes until the mushrooms are tender and fragrant.
  2. Sprinkle 1/3 cup of all-purpose flour over the sautéed vegetables in the skillet. Stir constantly for about 2 minutes, allowing the flour to cook and turn golden brown.
  3. Gradually whisk in 2 cups of chicken stock and 1 cup of cream, ensuring a smooth consistency without lumps. Continue stirring over medium heat until the sauce thickens, which should take about 5-7 minutes.
  4. Remove the skillet from heat and fold in 2 cups of shredded cooked chicken, 1 cup of frozen peas, and 1 tablespoon of chopped fresh parsley. Mix until everything is well combined.
  5. Roll out your pie crust on a floured surface. Place the bottom crust into a 9-inch pie dish, filling it with the chicken mixture. Cover with a second pie dough layer, sealing the edges by crimping with a fork.
  6. Preheat your oven to 425°F (220°C). Brush the crust with an egg wash (beaten egg) and sprinkle with a pinch of salt. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbling.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

For a flaky texture, chill the dough before rolling. Pre-bake the crust for about 10 minutes to prevent sogginess.

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