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Chicken Pot Pie Recipe

Homemade Chicken Pot Pie Recipe for Cozy Family Nights

This Homemade Chicken Pot Pie Recipe is a heartwarming dish filled with tender chicken, fresh vegetables, and creamy gravy encased in a flaky crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 2 crusts Homemade Pie Crust Provides a flaky base and topping; using store-bought can save time.
For the Filling
  • 4 cups Cooked Chicken, shredded The main protein source that adds heartiness; leftover chicken or turkey works well too.
  • 6 Tbsp Unsalted Butter Adds richness and forms the gravy base for flavor depth.
  • 1 Medium Yellow Onion, chopped Essential for flavor and aroma; it caramelizes beautifully in the filling.
  • 2 Medium Carrots, thinly sliced Adds natural sweetness and vibrant color; can also use frozen ones.
  • 8 oz White or Brown Mushrooms, sliced Earthy flavor that enhances richness; try diced celery or broccoli for variation.
  • 3 Garlic Cloves, minced Elevates the dish with added flavor; don’t skip this for depth!
  • 1/3 cup All-Purpose Flour Thickens the gravy for a hearty texture; essential for a satisfying filling.
  • 2 cups Chicken Stock Forms the flavorful base of the gravy; vegetable stock makes it vegetarian-friendly.
  • 1/2 cup Heavy Cream Adds creaminess; you can substitute with half-and-half for a lighter option.
  • 2 tsp Fine Sea Salt Enhances overall flavor; adjust to your preference.
  • 1/4 tsp Black Pepper Adds warmth and slight kick; fresh cracked is best.
  • 1 cup Frozen Peas Colors the filling with a sweet pop; gives a lovely contrast.
  • 1/4 cup Parsley, finely chopped Brings freshness and brightness; use for garnish as well.
  • 1 Egg, beaten Gives the crust a beautiful golden finish; don’t skip this step!

Equipment

  • Dutch oven
  • 9-inch Pie Dish

Method
 

Step-by-Step Instructions
  1. In a Dutch oven over medium heat, melt 6 tablespoons of unsalted butter. Add 1 chopped medium yellow onion and 2 thinly sliced medium carrots, stirring frequently. Sauté until the vegetables are soft and fragrant, about 8 minutes. This will form a flavorful base for your Chicken Pot Pie.
  2. Stir in 8 ounces of sliced white or brown mushrooms and 3 minced garlic cloves into the pot. Continue to sauté until the mushrooms are tender and release their juices, approximately 5 minutes. This step enhances the comforting flavor profile of your Chicken Pot Pie filling.
  3. Sprinkle 1/3 cup of all-purpose flour over the sautéed vegetables, stirring for about 2 minutes to cook off the raw flour taste. Gradually pour in 2 cups of chicken stock and 1/2 cup of heavy cream while stirring continuously. Simmer until the mixture thickens, about 1 minute, creating a rich gravy for your filling.
  4. Season the filling with 2 teaspoons of fine sea salt and 1/4 teaspoon of black pepper. Gently fold in the 4 cups of shredded cooked chicken, 1 cup of frozen peas, and 1/4 cup of finely chopped parsley. Allow the mixture to cool slightly while you prepare the pie crust, ensuring it doesn't become soggy.
  5. Roll out the first homemade pie crust and lay it gently into a 9-inch pie dish, pressing it into the edges. Spoon the chicken mixture into the crust, spreading it evenly. This layer of filling will meld beautifully with the flaky crust, making your Chicken Pot Pie truly delightful.
  6. Roll out the second pie crust and place it over the filling. Pinch the edges together to seal and crimp for a decorative touch. Don’t forget to cut slits in the top crust to allow steam to escape, preventing the crust from getting soggy while baking.
  7. Brush the top crust with a beaten egg to achieve a beautiful golden color as it bakes. Optionally, sprinkle a pinch of salt and pepper on top for added flavor. This step enhances not only the look but also the taste of your Chicken Pot Pie.
  8. Preheat the oven to 425°F (220°C). Bake the Chicken Pot Pie for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it, using a pie shield or foil if the edges brown too quickly.
  9. Once baked, let the Chicken Pot Pie cool for about 15 minutes to set the filling. This cooling time makes serving much easier and keeps the flavors intact. Now, slice into the pie and indulge in this comforting homemade dish.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Use cold butter for the pie crust to ensure a flaky texture. Veggie swaps are encouraged, just keep the overall quantity similar in this chicken pot pie recipe. Fresh herbs like thyme or rosemary can elevate the filling’s flavor beautifully.

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