Description
Hearty Chicken Pot Pie delivers pure comfort with classic American culinary warmth. Rich, creamy filling nestled in flaky golden crust promises homemade goodness you’ll savor with each delightful bite.
Ingredients
Scale
Main Protein:
- 4 cups cooked chicken, shredded
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, (stems discarded), sliced
- 3 garlic cloves, minced
- 1 cup frozen peas, do not thaw
- 1/4 cup parsley, finely chopped, plus more to garnish
Pie Crust and Seasoning Components:
- 1 homemade pie crust, (2 round disks)
- 6 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 teaspoons fine sea salt, or to taste, plus kosher salt to garnish
- 1/4 teaspoon black pepper, plus more to garnish
- 1 egg, beaten for egg wash
Instructions
- Preheat oven to 425°F, preparing for a hearty comfort meal that combines tender chicken and vibrant vegetables in a flaky pastry embrace.
- In a large pot, transform butter into a golden base by sautéing onions and carrots until they soften and release their aromatic essence. Introduce mushrooms and garlic, allowing them to dance and develop rich, layered flavors.
- Dust the vegetable medley with flour, stirring methodically to create a smooth roux that will anchor the gravy’s luxurious texture.
- Stream chicken stock into the mixture, whisking continuously to prevent any luminal interruptions. Incorporate heavy cream, letting the sauce simmer and thicken into a velvety consistency.
- Season the developing gravy with salt and pepper, tasting and adjusting to create a harmonious flavor profile that will elevate the entire dish.
- Fold in shredded chicken, frozen peas, and freshly chopped parsley, ensuring each ingredient is evenly distributed throughout the creamy mixture.
- Roll out pie dough into two circular canvases – one for the base, one for the crown. Gently drape the bottom crust into a deep pie dish, allowing it to nestle comfortably against the edges.
- Ladle the chicken and vegetable filling into the prepared crust, creating a generous, inviting landscape of ingredients.
- Crown the pie with the second dough circle, trimming and crimping the edges to create a seal that promises a perfect, contained meal.
- Carve delicate steam vents across the top crust, then brush with beaten egg to achieve a golden, glossy finish that hints at the deliciousness within.
- Bake on a protective baking sheet, rotating if needed to ensure even browning. Watch for a transformation into a burnished, bubbling masterpiece.
- Allow the pie to rest and settle for 15 minutes after emerging from the oven, letting the filling compose itself for elegant, controlled serving.
Notes
- Enhance flavor by using homemade chicken stock for a richer, more complex taste profile.
- Swap frozen peas with fresh seasonal vegetables like diced bell peppers or green beans for added nutrition and color variation.
- Reduce calories by using whole milk instead of heavy cream and replacing half the butter with olive oil for a lighter version.
- Create a gluten-free alternative by substituting all-purpose flour with cornstarch or gluten-free flour blend, ensuring the same creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 570
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 140 mg