Homemade Chicken Pot Pie
This Homemade Chicken Pot Pie is the ultimate comfort food—creamy, savory filling packed with chicken, vegetables, and herbs, all wrapped in a flaky homemade pie crust. It’s a hearty and satisfying dish perfect for cozy dinners and family gatherings.
Ingredients
- 1 homemade pie crust 2 rounds
- 4 cups cooked chicken shredded
- 6 Tbsp unsalted butter
- 1 medium yellow onion 1 cup chopped
- 2 medium carrots 1 cup sliced
- 8 oz mushrooms sliced
- 3 garlic cloves minced
- ⅓ cup all-purpose flour
- 2 cups chicken stock
- ½ cup heavy cream
- 2 tsp fine sea salt plus more to garnish
- ¼ tsp black pepper plus more to garnish
- 1 cup frozen peas not thawed
- ¼ cup parsley chopped
- 1 egg beaten for egg wash
Instructions
- Melt butter in a pot and sauté onions and carrots for 8 min.
- Add mushrooms and garlic, cook 5 more min.
- Stir in flour and cook 2 min.
- Add chicken stock and cream, simmer 1 min until thickened. Season well.
- Stir in chicken, peas, and parsley. Cool slightly.
- Roll out bottom crust and place in pie dish.
- Add filling. Top with second crust, seal edges, and cut vents.
- See full steps with tips & photos → https://mischacrossing.com/homemade-chicken-pot-pie/
Notes
- Use rotisserie chicken for a quicker prep.
- Add a splash of white wine with the stock for extra depth.
- Make the filling in advance and refrigerate until ready to assemble and bake.
- For an extra-crispy crust, bake on the lower rack of your oven.