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Chicken Pot Pie Recipe

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 579 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 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

    Cup of Yum
  1. In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
  2. Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.