Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1 piece Pie Crust (1 homemade pie crust (2 disks)); 4 cup Chicken (4 cups cooked chicken shredded*); 6 tbsp Unsalted Butter (6 Tbsp unsalted butter); 1 cup Yellow Onion (1 medium yellow onion (1 cup chopped)); 2 cup Carrot (2 medium carrots (1 cup) thinly sliced); 1 cup Celery (1 cup chopped celery); 8 oz White Button Mushrooms (8 oz white or brown mushrooms (stems discarded), sliced); 3 pieces Garlic (3 garlic cloves minced); ⅓ cup All-Purpose Flour (1/3 cup all-purpose flour); 2 cup Chicken Stock (2 cups chicken stock); ½ cup Heavy Cream (1/2 cup heavy cream); 2 tsp Table Salt (2 tsp salt plus kosher salt to garnish); ¼ tsp Black Pepper (1/4 tsp black pepper plus more to garnish); 1 cup Green Peas (1 cup frozen peas do not thaw); ¼ cup Parsley (1/4 cup parsley finely chopped, plus more to garnish); 1 piece Egg (1 egg beaten for egg wash)

Chicken Pot Pie - Dinner (American)

50 minAmerican

Servings8

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Ingredients

For 8 servings

Pie Crust1 piece · 1 homemade pie crust (2 disks)
Chicken4 cup · 4 cups cooked chicken shredded*
Unsalted Butter6 tbsp · 6 Tbsp unsalted butter
Yellow Onion1 cup · 1 medium yellow onion (1 cup chopped)
Carrot2 cup · 2 medium carrots (1 cup) thinly sliced
Celery1 cup · 1 cup chopped celery
White Button Mushrooms8 oz · 8 oz white or brown mushrooms (stems discarded), sliced
Garlic3 pieces · 3 garlic cloves minced
All-Purpose Flour⅓ cup · 1/3 cup all-purpose flour
Chicken Stock2 cup · 2 cups chicken stock
Heavy Cream½ cup · 1/2 cup heavy cream
Table Salt2 tsp · 2 tsp salt plus kosher salt to garnish
Black Pepper¼ tsp · 1/4 tsp black pepper plus more to garnish
Green Peas1 cup · 1 cup frozen peas do not thaw
Parsley¼ cup · 1/4 cup parsley finely chopped, plus more to garnish
Egg1 piece · 1 egg beaten for egg wash

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Steps

1In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
2Add sliced mushrooms, celery, and minced garlic and saute another 5 minutes until mushrooms are softened.
3Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Season to taste. It should be well-seasoned.
4Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.
5Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
6Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.