Description
Comfort meets culinary magic in this classic chicken pot pie. Creamy filling nestled in flaky pastry promises a heartwarming meal that brings family close around the dinner table.
Ingredients
Scale
Main Protein:
- 4 cups shredded cooked chicken
- 1 egg (for egg wash)
Vegetables and Aromatics:
- 1 medium yellow onion (1 cup, chopped)
- 2 medium carrots (1 cup, thinly sliced)
- 8 ounces (226 grams) white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup frozen peas (do not thaw)
- ¼ cup parsley, finely chopped
Baking and Seasoning Ingredients:
- 1 homemade pie crust (2 rounds)
- 6 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2 cups chicken stock
- ½ cup heavy cream
- 2 teaspoons fine sea salt (or to taste)
- ¼ teaspoon black pepper, plus more to garnish
Instructions
- Fire up the oven to a toasty 425°F, creating the perfect environment for a golden, flaky crust.
- Transform a dutch oven into a culinary canvas by melting butter and introducing finely chopped onions and carrots, allowing them to soften and release their subtle sweetness for approximately 8 minutes.
- Elevate the flavor profile by incorporating mushrooms and garlic, sautéing until the mushrooms reach a tender, luxurious state.
- Dust the vegetable medley with a gentle snowfall of flour, stirring constantly to create a delicate roux that will thicken the sauce.
- Gradually introduce chicken stock and heavy cream, whisking with precision to conjure a velvety gravy that embraces the ingredients.
- Season the mixture with sea salt and black pepper, balancing the flavors with a discerning palate.
- Fold in shredded chicken, vibrant frozen peas, and fresh parsley, allowing the ingredients to mingle and create a harmonious filling.
- Carefully drape the first pie crust into a 9-inch pie dish, ensuring a smooth, even coverage that will cradle the savory mixture.
- Spoon the cooled chicken filling into the prepared crust, creating an enticing landscape of textures and colors.
- Crown the pie with a second crust, trimming and crimping the edges to create a perfect seal that locks in the delectable filling.
- Artfully slice five strategic vents across the top crust, allowing steam to escape and preventing a soggy interior.
- Brush the crust with a beaten egg, then sprinkle a delicate layer of coarse salt and pepper to enhance the visual and flavor appeal.
- Bake the pie until the crust transforms into a golden-brown masterpiece, approximately 30-35 minutes, using a pie shield to protect the edges if they brown too quickly.
- Allow the pie to rest and settle for 15 minutes, letting the filling stabilize and the flavors intensify before serving.
Notes
- Comfort food meets simplicity with this hearty chicken pot pie that transforms leftovers into a delectable family meal.
- Freezer-friendly and perfect for make-ahead cooking, prepare the filling up to two days in advance for stress-free dinner planning.
- Customize the recipe by swapping chicken with turkey or adding different vegetables like diced sweet potatoes or butternut squash for seasonal variety.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 570
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 150 mg