Chicken Pot Pie Recipe
User Reviews
5.0
5,331 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
579 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Recipe
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This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky pie crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone.
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3,998 people made thisSave this
3,198 people saved thisIngredients
- 1 Homemade Pie Crust (2 round)
- 4 cups cooked chicken shredded*
- 6 Tbsp 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
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt or to taste, plus kosher salt to garnish
- 1/4 tsp black pepper plus more to garnish
- 1 cup frozen peas do not thaw
- 1/4 cup parsley finely chopped, plus more to garnish
- 1 egg beaten for egg wash
Instructions
- In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
- Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
- Add ⅓ cup flour and stir constantly for 2 minutes. Add chicken stock, and ½ cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, ¼ tsp black pepper, or season to taste. It should be well-seasoned.
- Add shredded cooked chicken, frozen peas, and ¼ cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a deep 9” pie dish. Spoon the pie filling over the bottom crust.
- Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
- Bake at 425°F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Notes
- *Use leftover shredded rotisserie chicken (light or dark meat), or cook and shred 2 large chicken breasts to get 4 cups of shredded chicken.
- - Dice the veggies into even-sized pieces. Try green beans, celery, corn, broccoli, chopped potatoes (fork tender).
- - Thyme, oregano, chives
- - Leftover
- or
- are great options, especially after the holidays.
- - While homemade is best, you can substitute with store-bought pie crust, or even store-bought puff pastry.
- Veggies - Dice the veggies into even-sized pieces. Try green beans, celery, corn, broccoli, chopped potatoes (fork tender).
- Herbs - Thyme, oregano, chives
- Meat - Leftover roast turkey or baked ham are great options, especially after the holidays.
- Crust - While homemade is best, you can substitute with store-bought pie crust, or even store-bought puff pastry.
Nutrition Information
Show Details
Serving
1serving
Calories
579kcal
(29%)
Carbs
38g
Protein
26g
(52%)
Fat
36g
(55%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
0.3g
Cholesterol
112mg
(37%)
Sodium
879mg
(37%)
Potassium
511mg
(15%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3384IU
(68%)
Vitamin C
13mg
(14%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 579kcal | 29% |
| Carbs | 38g | |
| Protein | 26g | 52% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 112mg | 37% |
| Sodium | 879mg | 37% |
| Potassium | 511mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3384IU | 68% |
| Vitamin C | 13mg | 14% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
5,331 reviews
Excellent
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