Chicken Pot Pie Classic Flavor (Print-Friendly Format)
Golden crust envelops creamy chicken and vegetables, perfect for cozy, comforting family meals all year.
# Required Ingredients:
→ Pie Crust
01 -
2 round disks homemade or high-quality store-bought pie dough, chilled
→ Filling
02 -
4 cups cooked chicken, shredded
03 -
6 tablespoons unsalted butter
04 -
1 medium yellow onion, finely chopped (approximately 1 cup)
05 -
2 medium carrots, thinly sliced (approximately 1 cup)
06 -
225 grams white or brown mushrooms, stems discarded, sliced
07 -
3 garlic cloves, minced
08 -
45 grams all-purpose flour
09 -
480 milliliters chicken stock
10 -
120 milliliters heavy cream
11 -
2 teaspoons fine sea salt, or to taste
12 -
Kosher salt, for garnish
13 -
0.25 teaspoon black pepper, plus more for garnish
14 -
1 cup frozen peas, do not thaw
15 -
0.25 cup fresh parsley, finely chopped, plus more for garnish
→ Top Crust
16 -
1 egg, beaten for egg wash
# How to Make It:
01 -
In a large Dutch oven or heavy pot, melt unsalted butter over medium heat. Add chopped yellow onion and sliced carrots. Cook, stirring occasionally, for about 8 minutes until onions are translucent and carrots are softened. Stir in sliced mushrooms and minced garlic, continuing to sauté for 5 minutes until mushrooms are tender.
02 -
Scatter all-purpose flour evenly over the sautéed vegetables, stirring constantly to coat. Cook the mixture for 2 minutes to form a smooth roux.
03 -
Gradually pour in chicken stock while stirring to avoid lumps. Add heavy cream and bring to a gentle simmer. Cook for about 1 minute until the sauce thickens. Season with fine sea salt and black pepper, adjusting as needed.
04 -
Remove the pot from heat. Fold in shredded cooked chicken, frozen peas, and chopped fresh parsley. Stir thoroughly to combine.
05 -
Roll out one disk of chilled pie dough to a 30-centimeter round. Fit the dough into a deep 23-centimeter pie dish, pressing gently along the base and sides.
06 -
Spoon the prepared chicken-vegetable filling into the pie shell. Roll the second dough disk into a 25-centimeter circle and lay over the filling. Fold excess dough under the edge of the bottom crust and crimp to seal. Cut 5 small slits in the top crust for steam venting.
07 -
Preheat oven to 220°C. Brush the top crust with beaten egg. Sprinkle with kosher salt and additional black pepper if desired. Place pie on a baking sheet and bake for 30–35 minutes until the crust is golden and the filling is bubbling. If edges brown too quickly, cover with foil.
08 -
Remove the pie from the oven and let it stand for 15 minutes before slicing to allow the filling to set.
# Additional Information:
01 -
Using leftover rotisserie or poached chicken ensures moist, flavorful filling.
02 -
For best texture, chill pie dough thoroughly before rolling. High-quality store-bought dough can save time.
03 -
Customize the filling with green beans, corn, or potato as preferred.
04 -
Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat at 175°C until heated through.