Chicken Pot Pie

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

1. Trim rotisserie chicken and shred into bite-size pieces.
2. Thinly slice mushrooms, chop onion, thinly slice carrots, mince garlic, and finely chop parsley.
3. Place a large pot or Dutch oven over medium-high heat and add 6 Tbsp of butter.
4. Once melted, add diced onions and sliced carrots; sauté for about 8 minutes until soft.
5. Add sliced mushrooms and minced garlic; sauté for another 5 minutes until mushrooms are softened.
6. Sprinkle 1/3 cup of all-purpose flour over the vegetables and stir constantly for about 2 minutes until golden.
7. 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.
8. Season with 2 tsp of salt and 1/4 tsp black pepper.
9. Add shredded chicken, frozen peas, and chopped parsley; stir to combine.
10. Roll out pie crusts and transfer one into a pie dish.
11. Pour the filling into the pie crust.
12. Roll out the second pie crust and place over the filling.
13. Crimp the edges and cut slits in the top crust.
14. Brush the top crust with beaten egg wash.
15. Bake in a preheated oven until golden brown (specific temperature not provided, but typically 375°F/190°C).
16. Let the pie rest for about 15 minutes before slicing and serving.