Description
A comforting Chicken Pot Pie filled with shredded chicken and vegetables, enveloped in a flaky crust.
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 (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)
- 1/4 tsp black pepper
- 1 cup frozen peas
- 1/4 cup parsley (finely chopped)
- 1 egg (beaten for egg wash)
Instructions
- In a dutch oven or pot, melt 6 tablespoons of butter over medium heat.
- Add chopped onions and sliced carrots and sauté for about 8 minutes.
- Toss in sliced mushrooms and minced garlic, sauté for another 5 minutes.
- Sprinkle in the flour, stirring constantly for about 2 minutes.
- Gradually add chicken stock and heavy cream, bring to a simmer and cook until thickened.
- Season with salt and pepper to taste.
- Add shredded chicken, frozen peas, and parsley. Stir until combined.
- Roll out one pie crust and place it in a 9-inch pie dish. Fill with chicken mixture.
- Roll out the second crust and cover the filling, crimping the edges to seal.
- Cut slits in the top crust for steam to escape and brush with beaten egg.
- Bake at 425°F for 30-35 minutes until golden brown.
- Allow to cool for 15 minutes before slicing.
Notes
Make sure to let the pie cool slightly before slicing to avoid burns.