Chicken Pot Pie Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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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
Description
The Chicken Pot Pie Recipe begins by sautéing onions, carrots, mushrooms, and garlic in butter until softened. A flour-based roux forms the base for the savory gravy as chicken stock and heavy cream are added and thickened. Seasoned with salt and black pepper, the mixture is combined with shredded cooked chicken, frozen peas, and parsley for brightness. The filling is spooned into a pie dish lined with one pie crust, then covered with another crust and sealed to bake. This process creates a golden, flaky crust that contrasts with the creamy, savory interior. The dish is typically served hot as a filling main course. Variations in vegetable choices and fresh herbs can customize the flavor and nutrition. Using leftover chicken makes this recipe practical and convenient. The dish pairs well with simple sides or a fresh salad, completing a comforting meal suitable for cooler days or when craving traditional homestyle flavors.
Ingredients
- 1 pie crust 2 round, homemade
- 4 cups chicken shredded, cooked
- 6 Tbsp butter unsalted
- 1 yellow onion 1 cup chopped, medium
- 2 carrot 1 cup) thinly sliced, medium
- 8 oz white mushrooms stems discarded), sliced, or brown mushrooms
- 3 garlic minced, cloves
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp salt or to taste, plus kosher salt to garnish, fine sea salt
- 1/4 tsp black pepper plus more to garnish
- 1 cup peas do not thaw, frozen
- 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
- Leftover shredded rotisserie chicken or cooked large chicken breasts can be used to yield the needed 4 cups of meat.
- Vegetables should be diced evenly; options include green beans, celery, corn, broccoli, or fork-tender potatoes to vary the filling.
- Fresh herbs such as thyme, oregano, or chives enhance flavor when added to the filling.
- While homemade pie crusts offer the best texture, store-bought pie crusts or puff pastry can be used as convenient substitutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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