This chicken pot pie recipe features a flaky, homemade pie crust enveloping a creamy, comforting filling loaded with chicken, vegetables, and a rich gravy. It’s total comfort food bliss in pie form!
This Ultimate Chicken Pot Pie recipe features a homemade, flaky pie crust enveloping a creamy, comforting filling loaded with chicken, vegetables, and rich gravy. Total comfort food bliss!
What kind of chicken can I use?
You can use rotisserie chicken, leftover cooked chicken, or leftover turkey. Light or dark meat works well. Just make sure it’s cooked and shredded into bite-size pieces.
What if I don’t have homemade pie crust?
You can use store-bought refrigerated pie crust in a pinch. Unroll it and fit it into the pie dish just as you would homemade crust.
Can I prepare the filling ahead of time?
Yes! You can make the filling up to 2 days in advance. Allow it to cool completely before assembling and baking the pie.
How do I reheat leftovers?
Cover leftover slices with foil and bake at 350°F for 15-20 minutes until hot throughout. You can also reheat individual slices in the microwave.
Ingredients:
- 2 disks of homemade pie crust
- 6 tablespoons unsalted butter, divided
- 1⁄3 cup all-purpose flour
- 4 cups cooked chicken, shredded
- 1 medium yellow onion, chopped (about 1 cup)
- 8 ounces mushrooms, sliced (about 2 cups sliced)
- 3 garlic cloves, minced
- 2 cups chicken broth
- 2 medium carrots, sliced (about 1 cup)
- 1⁄2 cup heavy cream
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup frozen peas
- 1⁄4 cup chopped fresh parsley
- 1 large egg, beaten for egg wash
- Coarse salt and black pepper for garnish
- Chopped fresh parsley for garnish
Instructions:
- Prepare the homemade pie crust and chill according to recipe directions. You’ll need 2 disks of rolled-out dough.
- In a large skillet or Dutch oven over medium-high heat, melt 6 tablespoons of butter. Add the onions and carrots and sauté for 8 minutes until softened.
- Stir in the sliced mushrooms and cook for 5 minutes more until mushrooms are tender. Add the garlic and cook 1 minute more.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes until flour is lightly browned.
- Pour in the chicken broth and heavy cream. Bring to a simmer and cook for 1 minute more until thickened to a gravy consistency.
- Season the filling with 1 teaspoon salt and 1⁄4 teaspoon pepper. Stir in the cooked chicken, frozen peas, and parsley until combined. Remove from heat and set aside to cool slightly. Recipe by Ineskohl.info
- Preheat oven to 425°F.
- On a floured surface, roll out one pie crust disk into a 12-inch circle. Gently fit into a 9-inch pie plate and trim edges.
- Pour cooled filling into the pie crust.
- Roll out the second pie crust disk into a 10-inch circle. Drape over filling and trim edges. Crimp edges together and cut 5-6 slits in top crust for steam vents.
- Brush the pie crust thoroughly with beaten egg. Sprinkle the top crust lightly with coarse salt and pepper.
- Bake for 30-35 minutes until the crust is deep golden brown. If browning too quickly, tent pie loosely with foil.
- Allow the pie to cool for 15 minutes before slicing. Serve warm with parsley for garnish. Enjoy!
Notes:
- Pie crust can be store-bought if it is short on time, but homemade is best.
- Leftovers reheat beautifully. Store airtight in the refrigerator for up to 4 days.
Tips for making the ultimate chicken pot pie:
- Make the filling first. Prepare your chicken and vegetable filling up to 2 days in advance, so all you have left to do is assemble and bake the pie.
- Chill that pie crust! Having well-chilled dough makes it much easier to roll out and transfer to the pie plate cleanly.
- Brush egg wash generously over the top crust and edges before baking for maximum browning and a beautiful sheen.
- Let the baked pie rest for 15 minutes before slicing so the filling can set. Cutting into it too soon can cause a mess!
- Crimp the edges for a pretty, decorative border. But if you’re short on time, simply pinching the edges together works, too.
