Description
Enjoy the ultimate comfort with this homemade Chicken Pot Pie, a classic dish that combines a flaky, buttery crust with a rich filling of tender chicken and fresh vegetables. Perfect for family dinners, holiday gatherings, or cozy nights in, this recipe is sure to impress your guests and become a beloved staple in your kitchen. With its comforting flavors and satisfying texture, every bite is like a warm hug.
Ingredients
Scale
- 1 homemade pie crust (2 rounds)
- 4 cups cooked chicken (shredded)
- 6 Tbsp unsalted butter
- 1 cup yellow onion (chopped)
- 1 cup 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
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Melt butter in a Dutch oven over medium heat. Sauté onions and carrots until soft.
- Add mushrooms and garlic; continue cooking until softened.
- Stir in flour, then add chicken stock and heavy cream. Simmer until thickened.
- Mix in chicken, peas, and parsley; remove from heat.
- Roll out one crust into a deep pie dish, fill with mixture, then top with the second rolled crust.
- Seal edges, cut slits for steam, brush with egg wash.
- Bake at 425°F for 30–35 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 460
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 78mg