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Chicken Pot Pie with Mushrooms
Chicken Pot Pie with Mushrooms is an American chicken & poultry from Natashas Kitchen. Ready in 1 hour 20 minutes.
Oct 23, 2020
Chicken Pot Pie with Mushrooms is an American chicken & poultry from Natashas Kitchen. Ready in 1 hour 20 minutes.
30 min
Prep time
35 min
Cook time
1 hr 20 min
Total time
1 pie, 8 servings
Yield
Ingredients
15 ingredientsAdjust servings
Ingredients update with servings
- 1 homemade pie crust ((2 round))
- 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)
Method
16 steps- Trim the cooked chicken and shred it into bite-sized pieces.
- Slice the mushrooms, chop the onion, thinly slice the carrots, mince the garlic, and finely chop the parsley.
- Place a large pot or Dutch oven over medium-high heat and melt the butter.
- Add the onion and carrots and sauté for about 8 minutes, until softened.
- Add the mushrooms and garlic and sauté for another 5 minutes, until the mushrooms are tender.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for about 2 minutes until lightly golden.
- Gradually add the chicken stock and heavy cream. Bring to a simmer and cook for 1 minute, until thickened into a gravy.
- Season with the salt and black pepper.
- Stir in the shredded chicken, frozen peas, and parsley, then remove from the heat and allow the filling to cool slightly.
- Preheat the oven to 220°C (425°F). Roll out one pastry disc and fit it into a 23 cm (9-inch) pie dish.
- Spoon the filling into the pastry case.
- Roll out the second pastry disc and place it over the filling.
- Tuck and crimp the edges, then cut 5–6 slits in the top to allow steam to escape.
- Brush the pastry with beaten egg and, if desired, sprinkle with a little coarse salt and black pepper.
- Bake in the centre of the preheated oven for 30–35 minutes, until the crust is deeply golden. If the edges brown too quickly, protect them with a foil pie shield.
- Rest the pie for about 15 minutes before slicing and serving.
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