Easy Chicken Pot Pie Recipe That Tastes Like Grandma’s Cooking

This homemade chicken pot pie is homey, cozy and will warm you up.

It’s a show-stopping dish with a homemade flaky pie crust and loaded with juicy chicken in gravy and vegetables.

INGREDIENTS:

1 recipe homemade pie crust (2 disks)
4 cups cooked chicken, shredded
6 Tbsp unsalted butter
1/3 cup all-purpose flour
1 medium yellow onion, (1 cup chopped)
2 carrots, (1 cup) thinly sliced
8 oz mushrooms, stems discarded, sliced
3 garlic cloves, minced
2 cups chicken stock
1/2 cup heavy cream
2 tsp salt, plush 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

Step 1: Prepare Ingredients

1. Shred the chicken into bite-sized pieces if not already done and set aside.
2. Slice mushrooms and carrots thinly, and chop the onion.
3. Mince the garlic cloves and chop the parsley.

Step 2: Cook the Filling

1. In a large pot or Dutch oven over medium-high heat, melt the butter.
2. Add the chopped onion and sliced carrots, sautéing for about 8 minutes or until the veggies are soft.
3. Add the mushrooms and garlic, cooking for an additional 5 minutes until mushrooms are softened.
4. Sprinkle the flour over the mixture, stirring constantly for 2 minutes until the flour is golden and has formed a roux.
5. Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Continue to cook until the sauce thickens to a gravy consistency.
6. Season with salt and black pepper.
7. Stir in the shredded chicken, frozen peas, and parsley. Mix well and set aside to cool slightly.

Step 3: Assemble the Pie

1. Preheat your oven to 425°F (220°C).
2. Roll out one of the pie crusts into a 12-inch diameter circle and fit it into a 9-inch pie pan, leaving a little overhang.
3. Spoon the filling evenly into the pie crust.
4. Roll out the second pie crust into a 10-inch diameter circle and place it over the filling.
5. Tuck the top crust under the bottom crust and crimp the edges to seal. Cut 5-6 small slits in the center of the crust for steam to escape.

Step 4: Finish and Bake

1. Brush the top of the pie with beaten egg wash, ensuring the fluted edges are covered.
2. Sprinkle a bit of coarse salt and black pepper on top for extra flavor.
3. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil.
4. Once baked, let the pie rest for about 15 minutes before serving.

Optional Garnish

• Sprinkle additional chopped parsley on top before serving for a fresh touch.