Description
This chicken pot pie is creamy, comforting, and filled with tender chicken and vegetables in a flaky homemade crust. A timeless family favorite.
Ingredients
- 2 refrigerated pie crust rounds
- 4 cups cooked shredded chicken breast
- 6 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 medium carrots thinly sliced
- 8 ounces white mushrooms sliced
- 3 cloves garlic minced
- ⅓ cup all purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup frozen peas
- ¼ cup fresh parsley finely chopped
- 1 large egg beaten
Instructions
- Preheat the oven to 425°F and place a rack in the lower middle position.
- Melt the butter in a large pot over medium heat. Add the onion and carrots and cook 7 to 8 minutes until softened.
- Add the mushrooms and garlic and cook 4 to 5 minutes until the mushrooms release their moisture.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth and cream, stirring continuously until the mixture thickens into a smooth sauce. Season with salt and black pepper.
- Stir in the shredded chicken, frozen peas, and parsley, then remove from heat.
- Roll one pie crust into a 12 inch circle and place it into a deep 9 inch pie dish. Spoon the filling evenly into the crust.
- Place the second crust over the filling, trim excess dough, crimp the edges, and cut small slits in the top. Brush with beaten egg.
- Bake for 30 to 35 minutes until the crust is golden brown. If the edges brown too quickly, loosely cover with foil.
- Let rest 15 minutes before slicing. Chicken must reach an internal temperature of 165°F before serving.
Notes
- Letting the pie rest allows the filling to thicken and slice cleanly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American