Savor the homemade goodness of this Chicken Pot Pie, featuring a flaky crust, tender chicken, and a mix of vegetables in a rich gravy. Perfect for a cozy meal!
Once upon a chilly evening, I discovered the magic of this Chicken Pot Pie. It was a quest for comfort food that led me to experiment in my kitchen, resulting in this heartwarming dish. Each bite takes me back to those cozy nights, filled with laughter and the aroma of baking pie. This recipe isn’t just food; it’s a warm hug on a cold day.
Why You’ll Love Chicken Pot Pie
What sets this Chicken Pot Pie apart is its perfect blend of rustic charm and gourmet flair. The homemade crust is the secret weapon, flaky and golden, enveloping the rich, savory filling. The combination of tender chicken, creamy gravy, and fresh vegetables strikes a delicious balance. It’s a dish that brings the comfort of home cooking with a touch of sophistication.
This Chicken Pot Pie is a symphony of flavors, each ingredient playing a vital role.
- Homemade Pie Crust: The foundation of any great pie, ensuring a flaky, buttery base.
- Chicken: Cooked and shredded, it offers a tender, protein-packed bite.
- Butter, Onion, and Carrots: These sautéed staples provide a sweet and savory depth.
- Mushrooms and Garlic: They add earthiness and a hint of spice.
- Flour and Cream: They work together to create a thick, luxurious gravy.
- Seasonings: Fine-tuned to elevate the overall taste.
- Peas and Parsley: Fresh pops of color and flavor.
- Egg Wash: For that irresistible golden-brown crust.
How To Make Chicken Pot Pie
Let’s embark on a culinary adventure to create this comforting Chicken Pot Pie.
- Starting with the Base: Melt butter and sauté onions and carrots until soft, setting the stage with a fragrant base.
- Building the Flavor: Add mushrooms and garlic, enhancing the depth with each stir.
- Crafting the Gravy: Flour, chicken stock, and cream merge into a thick, savory gravy, the heart of the pie.
- Adding the Main Act: The chicken and peas join the party, bringing protein and a splash of green.
- Assembling the Masterpiece: Roll out the crust, fill it with the rich mixture, and top it off with the second layer of dough, ensuring every edge is sealed with love.
- The Finale: Bake to golden perfection, with each minute in the oven intensifying the anticipation.
This Chicken Pot Pie can be your go-to comfort food even on busy days. Store it baked or unbaked in the fridge for up to 3 days, or freeze it for longer shelf life. Remember, the key to a great reheated pie is in the gentle warming, bringing back that just-baked taste.
Variations and Substitutions
Flexibility is the spice of life, and this Chicken Pot Pie recipe embraces it.
- Vegetarian Swap: Replace chicken with a medley of mushrooms or tofu for a veggie twist.
- Gluten-Free Adjustment: Opt for a gluten-free flour blend and crust for those with dietary restrictions.
- Dairy-Free Version: Swap out butter and cream with plant-based alternatives.
- Herb Variations: Feel free to experiment with thyme or rosemary for a different herbaceous note.
- Veggie Exchanges: Swap peas or carrots with corn, green beans, or your favorite veggies.
- Crust Alternatives: Store-bought crust can be a time-saver, or try a puff pastry for a different texture.
Chicken Pot Pie
- Two disks of homemade pie crust
- Four cups of cooked shredded chicken
- Six tablespoons of unsalted butter
- One medium yellow onion finely chopped (approximately one cup)
- Two medium carrots thinly sliced (approximately one cup)
- Eight ounces of sliced white or brown mushrooms stems removed
- Three cloves of garlic minced
- One-third cup of all-purpose flour
- Two cups of chicken stock
- Half a cup of heavy cream
- Two teaspoons of fine sea salt or to taste, with additional kosher salt for garnishing
- One-quarter teaspoon of black pepper with more for garnishing
- One cup of frozen peas do not thaw prior to use
- One-quarter cup of finely chopped parsley with more for garnishing
- One egg beaten (for egg wash)
- In a Dutch oven or a large pot, melt six tablespoons of butter over medium heat. Add the diced onions and carrots, and sauté for approximately eight minutes, or until they are soft and translucent.
- Incorporate the sliced mushrooms and minced garlic into the pot. Continue to sauté for an additional five minutes, until the mushrooms have softened.
- Stir in one-third cup of flour, ensuring it is well combined with the vegetables. Continue stirring for two minutes. Gradually add the chicken stock and half a cup of heavy cream, bringing the mixture to a simmer. Cook for one minute or until it reaches a thick, gravy-like consistency. Season with two teaspoons of salt and one-quarter teaspoon of black pepper, adjusting to taste.
- Add the shredded cooked chicken, frozen peas, and one-quarter cup of parsley to the mixture. Stir thoroughly to combine, then remove from heat. Allow the mixture to cool slightly while you prepare the pie crusts. Roll out one disk of the pie dough into a 12-inch diameter circle and carefully place it into a 9-inch pie dish. Spoon the pie filling over the bottom crust.
- Roll out the second disk of dough into a 10-inch diameter circle. Place it over the pie filling. Fold any excess dough underneath the bottom crust and crimp the edges to seal the pie. Using a sharp paring knife, cut five small slits in the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg and lightly sprinkle with coarse salt and pepper.
- Preheat the oven to 425°F (220°C). Bake the pie for 30-35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with a pie shield or a foil ring. Once baked, allow the pie to rest for 15 minutes before slicing and serving. This resting period allows the filling to set and makes slicing easier.