chickenmushroomcarrot
Chicken Pot Pie with Mushrooms
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.
From YouTube · Oct 23, 2020
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.
30 min
Prep time
35 min
Cook time
1 hr 20 min
Total time
8
Yield
Ingredients
15 ingredients- 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 rotisserie chicken and shred into bite-size pieces.
- Thinly slice mushrooms, chop onion, thinly slice carrots, mince garlic, and finely chop parsley.
- Place a large pot or Dutch oven over medium-high heat and add 6 Tbsp of butter.
- Once melted, add diced onions and sliced carrots; sauté for about 8 minutes until soft.
- Add sliced mushrooms and minced garlic; sauté for another 5 minutes until mushrooms are softened.
- Sprinkle 1/3 cup of all-purpose flour over the vegetables and stir constantly for about 2 minutes until golden.
- Add 2 cups of chicken stock and 1/2 cup of heavy cream; bring to a simmer and cook for 1 minute until thickened into gravy.
- Season with 2 tsp of salt and 1/4 tsp black pepper.
- Add shredded chicken, frozen peas, and chopped parsley; stir to combine.
- Roll out pie crusts and transfer one into a pie dish.
- Pour the filling into the pie crust.
- Roll out the second pie crust and place over the filling.
- Crimp the edges and cut slits in the top crust.
- Brush the top crust with beaten egg wash.
- Bake in a preheated oven until golden brown (specific temperature not provided, but typically 375°F/190°C).
- Let the pie rest for about 15 minutes before slicing and serving.
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