Chicken Pot Pie
A classic chicken pot pie with a flaky crust and creamy vegetable filling.
Equipment
- pie dish
- Skillet
Ingredients
For the Crust
- 1 homemade pie crust 2 round
For the Filling
- 4 cups cooked chicken shredded
- 6 tablespoon unsalted butter
- 1 medium yellow onion 1 cup chopped
- 2 medium carrots 1 cup thinly sliced
- 8 oz white or brown mushrooms stems discarded, sliced
- 3 garlic cloves minced
- ⅓ cup all-purpose flour
- 2 cups chicken stock
- ½ cup heavy cream
- 2 teaspoon fine sea salt or to taste, plus kosher salt to garnish
- ¼ teaspoon black pepper plus more to garnish
- 1 cup frozen peas do not thaw
- ¼ cup parsley finely chopped, plus more to garnish
- 1 egg beaten for egg wash
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, melt the butter over medium heat. Add onion, carrots, and mushrooms. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant. Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in chicken stock and heavy cream. Bring to a simmer and cook until thickened, about 5 minutes.
- Add chicken, peas, parsley, salt, and pepper. Stir to combine and remove from heat.
- Transfer the filling to a pie dish. Cover with the pie crust, seal the edges, and brush with egg wash.
- Bake for 45 minutes or until the crust is golden brown. Let rest for 10 minutes before serving.
Notes
You can use store-bought pie crust if preferred. Leftovers can be stored in the refrigerator for up to 3 days.