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['Close-up of a golden-brown chicken pot pie with a flaky crust and visible filling.', 'Side view of a steaming chicken pot pie showcasing layers of chicken, vegetables, and gravy.', 'A delicious chicken pot pie on a wooden table, highlighting the homemade crust and creamy filling.', 'Juicy chicken pot pie revealing chunks of chicken and colorful vegetables through a crispy crust.']

Chicken Pot Pie Recipe

A comforting homemade chicken pot pie with a flaky crust and savory filling, perfect for a cozy dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 650 kcal

Ingredients
  

Pie Crusts

  • 1 piece homemade pie crust (2 round)

Chicken

  • 4 cups cooked chicken (shredded)

Vegetables and Aromatics

  • 6 Tbsp unsalted butter
  • 1 medium yellow onion chopped
  • 2 medium carrots thinly sliced
  • 8 oz white or brown mushrooms sliced, stems discarded
  • 3 cloves garlic minced

Sauce and Seasonings

  • 1/3 cup all-purpose flour
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 2 tsp fine sea salt or to taste
  • 1/4 tsp black pepper plus more to garnish
  • 1 cup frozen peas do not thaw
  • 1/4 cup parsley finely chopped, plus more to garnish
  • 1 egg beaten for egg wash

Instructions
 

  • Melt butter, then sauté onions and carrots 8 minutes until soft.
  • Add mushrooms and garlic, cook 5 minutes until mushrooms soften.
  • Stir in flour, cook 2 minutes, then add chicken stock and cream, simmer until thickened. Season with salt and pepper.
  • Mix in chicken, peas, and parsley, then cool slightly. Roll out one crust into a 12" circle, fit into a pie dish, and add filling.
  • Cover with second crust, seal edges, cut slits, brush with egg wash, and sprinkle with salt and pepper.
  • Bake at 425°F (220°C) for 30-35 minutes until golden. Rest 15 minutes before slicing.

Notes

Use a pie shield or foil to prevent over-browning of crust edges.
Keyword chicken, pot pie