Natasha Kravchuk’s Chicken Pot Pie
If you’ve never tried a homemade savory pot pie, you are in for a treat. Watch the video tutorial and see how easy it is to make this comforting dish.
COOK MODE
Servings: 8
Ingredients
Filling
- 4 cups cooked chicken, shredded use leftover shredded rotisserie chicken (light or dark meat), or cook and shred 2 large chicken breasts to get 4 cups of shredded chicken
- 6 Tbsp butter unsalted
- 1 medium yellow onion 1 cup chopped
- 2 medium carrots 1 cup thinly sliced
- 8 oz white or brown mushrooms sliced
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 2 cups chicken stock
- ½ cup heavy cream
- 2 tsp fine sea salt or to taste, plush kosher salt to garnish
- ¼ tsp black pepper plus more to garnish
- 1 cup frozen peas do not thaw
- ¼ cup parsley finely chopped, plus more to garnish
- 1 egg beaten for egg wash
Pie Crust
- 1 homemade pie crust (see accompanying recipe, link below)
Instructions
Filling
- In a dutch oven or pot, melt butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
- Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
- Add flour and stir constantly for 2 minutes. Add chicken stock, and heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add salt, black pepper, or season to taste. It should be well-seasoned.
- Add shredded cooked chicken, frozen peas, and parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a deep 9” pie dish. Spoon the pie filling over the bottom crust.
- Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
- Bake at 425°F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.