Golden-Topped Cheddar Chicken Pot Pie Recipe

Warm your soul with the Chicken Pot Pie recipe as a comfort classic teeming with saucy chicken and vibrant vegetables.

Chicken Pot Pie Recipe

The Chicken Pot Pie recipe is the epitome of comfort food, featuring a buttery, flaky crust enveloping a rich filling of saucy chicken, vegetables, and a creamy gravy. This homemade version transforms simple, quality ingredients into a dish that’s both hearty and satisfying, proving that classic recipes can shine with a touch of homemade care.

Ingredients

  • 1 homemade pie crust, (2 disks)
  • 4 cups cooked chicken, shredded*
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, (1 cup chopped)
  • 2 medium carrots, (1 cup) thinly sliced
  • 8 oz white or brown mushrooms, (stems discarded), 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 to garnish
  • 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

  • In a Dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
  • Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
  • Add 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.
  • Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
  • Add 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.
  • Roll the second disk of pie dough into a 10” diameter circle and place it 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.
  • Bake at 425˚F for 30-35 minutes or until the top crust is golden brown.
  • If the edges are browning too fast, cover them 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.

Serving Suggestions

  • Caesar Salad
  • Roasted Brussels Sprouts
  • Baked Asparagus
  • Beet Salad
  • Mashed Potatoes
  • Soft Dinner Rolls

Tips and Tricks

  • Use shredded cooked chicken, either from a rotisserie chicken for convenience or cook your own chicken breasts.
  • After the sauce has thickened, stir in the chicken and vegetables, like peas and parsley, and then remove it from heat.
  • Crimp edges for a decorative touch and cut slits in the top crust to allow steam to escape and prevent a soggy crust.

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