Chicken Pot Pie Recipe

Homemade Chicken Pot Pie with flaky crust, tender shredded chicken, creamy gravy, and a mix of vegetables. Perfect for family dinners, comfort food, and cozy weeknight meals. This classic pot pie recipe features a buttery, golden-brown pie crust filled with carrots, peas, mushrooms, and onions in a rich, savory sauce. Ideal for serving eight and easily made from scratch, this hearty chicken pot pie is a favorite for home-cooked meals and holiday dinners.

Ingredients

• 1 homemade pie crust (2 rounds)
• 4 cups cooked chicken, shredded*
• 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, stems discarded and 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), plus kosher salt for garnish
• 1/4 tsp black pepper, plus more for garnish
• 1 cup frozen peas (no need to thaw)
• 1/4 cup parsley, finely chopped, plus more for garnish
• 1 egg, beaten (for egg wash)

Instructions

1. Cook the vegetables: In a Dutch oven or large pot, melt the butter over medium heat. Add the onion and carrots, sautéing for about 8 minutes until softened.
2. Add mushrooms and garlic: Stir in the mushrooms and garlic and cook for another 5 minutes, until the mushrooms are tender.
3. Make the sauce: Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the chicken stock and heavy cream. Bring to a simmer and cook for about 1 minute, or until the mixture thickens into a gravy-like consistency. Season with salt and pepper to taste.
4. Finish the filling: Stir in the shredded chicken, peas, and parsley. Remove from the heat and let the filling cool slightly.
5. Assemble the pie: Roll one disk of chilled pie dough into a 12-inch circle and carefully place it into a 9-inch deep pie dish. Spoon the filling evenly over the crust. Roll out the second dough disk into a 10-inch circle and place it on top. Fold the edges under, crimp to seal, and cut 5 small slits in the center for steam to escape.
6. Bake: Brush the crust with beaten egg and sprinkle lightly with coarse salt and pepper. Bake at 425°F for 30–35 minutes, until the crust is golden brown. If the edges brown too quickly, cover them with a pie shield or foil ring.
7. Rest before serving: Let the pie rest for 15 minutes before slicing to allow the filling to set.

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Why You’ll Love This Recipe

• Classic comfort food with a flaky crust and creamy filling.
• A hearty dish that makes great leftovers.
• Family-friendly and perfect for weeknight dinners or holidays.

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Tips

• Use rotisserie chicken to save time.
• Chill the pie crust before baking for the flakiest texture.
• Place a baking sheet under the pie to catch any drips.

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Variations and Substitutions

• Vegetables: Swap peas for corn, green beans, or diced potatoes.
• Protein: Try turkey, leftover roast, or even tofu for a meatless version.
• Crust: Use store-bought pie dough or puff pastry if you’re short on time.
• Dairy-Free: Substitute coconut cream or a dairy-free alternative for the heavy cream.

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FAQs

Can I make this ahead?
Yes! Assemble the pie and refrigerate it unbaked for up to 24 hours. Bake when ready to serve.

Can I freeze chicken pot pie?
Absolutely. Wrap tightly and freeze before baking. When ready, bake directly from frozen, adding 15–20 minutes to the cooking time.

How do I know when it’s done?
The crust should be golden brown and the filling bubbling through the slits.

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Serving Suggestions

• Serve warm with a side salad for a balanced meal.
• Pair with roasted vegetables or mashed potatoes for extra comfort.
• Sprinkle with fresh parsley before serving for a bright touch.