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Homemade Chicken Pot Pie Recipe

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 580
A comforting and hearty homemade chicken pot pie with a flaky crust, loaded with tender chicken, savory vegetables, and a creamy gravy.

Ingredients

  • 1 double pie crust (homemade or store-bought)
  • 4 cups cooked, shredded chicken (rotisserie or homemade)
  • 6 tbsp unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 medium carrots, thinly sliced (about 1 cup)
  • 8 oz white or brown mushrooms, sliced
  • 3 garlic cloves, minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken stock
  • ½ cup heavy cream
  • 2 tsp fine sea salt (adjust to taste)
  • ¼ tsp black pepper (plus extra for garnish)
  • 1 cup frozen peas (do not thaw)
  • ¼ cup fresh parsley, finely chopped (plus extra for garnish)
  • 1 egg, beaten (for egg wash)
  • Kosher salt (for garnish)

Instructions 

Prepare the Filling:

  • In a large pot or Dutch oven, melt the butter over medium heat.
  • Add the onions and carrots, sauté for about 8 minutes until softened.
  • Stir in the mushrooms and garlic, cooking for another 5 minutes.
  • Sprinkle in the flour and stir continuously for 2 minutes to form a roux.
  • Pour in the chicken stock and heavy cream, stirring until the mixture thickens to a gravy-like consistency.
  • Season with salt and black pepper to taste.
  • Stir in the shredded chicken, frozen peas, and parsley. Remove from heat and let cool slightly.

Assemble the Pie:

  • Preheat oven to 425°F (220°C).
  • Roll out one pie crust into a 12-inch circle and fit it into a deep 9-inch pie dish.
  • Spoon the chicken mixture evenly over the bottom crust.
  • Roll out the second pie crust to about 10 inches in diameter and place it over the filling.
  • Fold and crimp the edges to seal.
  • Cut 5 small slits in the top crust for steam to escape.
  • Brush the top with the beaten egg and sprinkle lightly with kosher salt and black pepper.

Bake the Pie:

  • Bake for 30-35 minutes, or until the crust is golden brown.
  • If the edges brown too quickly, cover them with a pie shield or foil.
  • Remove from oven and let rest for 15 minutes before slicing.

Notes

Meat Substitutions: Use leftover turkey or ham instead of chicken.
Vegetable Variations: Try adding celery, corn, green beans, broccoli, or diced potatoes.
Herb Options: Enhance the flavor with thyme, oregano, or chives.
Crust Alternatives: Store-bought pie crust or puff pastry can be used for convenience.
Calories: 580kcal
Course: Main Course
Cuisine: American
Keyword: Chicken Pot Pie