Description
Home cooks adore this classic chicken pot pie with its flaky golden crust and creamy interior packed with tender chicken and hearty vegetables. Warm comfort emerges from each comforting bite, inviting you to savor traditional American culinary comfort.
Ingredients
Scale
- 4 cups shredded cooked chicken
- 1 homemade pie crust (2 rounds)
- 8 oz (226 g) white or brown mushrooms, sliced
- 6 tbsps unsalted butter
- 2 cups chicken stock
- 1 medium yellow onion (1 cup, chopped)
- 2 medium carrots (1 cup, thinly sliced)
- ⅓ cup all-purpose flour
- 1 cup frozen peas (do not thaw)
- ½ cup heavy cream
- 3 garlic cloves, minced
- 2 teaspoons fine sea salt (or to taste)
- ¼ cup parsley, finely chopped
- ¼ teaspoon black pepper, plus more to garnish
- 1 egg (for egg wash)
Instructions
- Preheat: Ignite the oven to 425°F, creating an ideal baking environment for a spectacular chicken pie.
- Sauté Vegetables: In a dutch oven, melt butter and combine onions, carrots, mushrooms, and garlic, cooking until vegetables become tender and aromatic, approximately 10 minutes.
- Create Sauce Base: Sprinkle flour over the vegetable mixture, stirring consistently to develop a smooth roux, then gradually incorporate chicken stock and heavy cream, whisking until a luxurious, silky gravy emerges.
- Season and Combine Filling: Introduce sea salt, black pepper, shredded chicken, frozen peas, and fresh parsley, blending ingredients into a harmonious, flavorful filling.
- Assemble Pie: Gently drape the first pie crust into a 9-inch pie dish, ensuring complete coverage, then generously spoon the cooled chicken filling into the crust.
- Finalize Crust: Layer the second pie crust on top, trimming and crimping edges to create a perfect seal, then strategically slice five vents to allow steam escape.
- Enhance and Bake: Brush the crust with beaten egg, sprinkle coarse salt and pepper, then bake for 30-35 minutes until the crust achieves a rich, golden-brown complexion, using a pie shield if edges brown too quickly.
- Rest and Serve: Allow the pie to settle for 15 minutes, enabling flavors to meld and filling to stabilize before presenting this delectable culinary creation.
Notes
- Prep Like a Pro: Chop vegetables uniformly to ensure even cooking and balanced flavor distribution.
- Temperature Matters: Maintain consistent oven heat to achieve a perfectly golden, crispy crust without burning.
- Resting is Crucial: Let the pie sit for 15 minutes after baking to allow filling to set and flavors to meld together.
- Prevent Soggy Bottom: Create steam vents and use a beaten egg wash to help create a beautifully sealed, crisp crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 456
- Sugar: 2 g
- Sodium: 806 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 107 mg