Chicken Pot Pie Recipe
This homemade chicken pot pie is homey, warm, and will keep you warm. It has a homemade pancake batter and is filled with chicken tender in broth and vegetables. If you have never tried this delicious homemade pie crust, this one will impress everyone.
Ingredients
- 1 egg, beaten for washing eggs
- 1/4 cup finely chopped parsley, plus more for garnish
- 1 cup frozen peas, do not thaw
- 1/4 teaspoon black pepper, plus more for garnish
- 2 teaspoons salt, plus kosher salt for garnish
- 2 cups chicken broth
- 1/3 cup all-purpose flour
- 3 garlic cloves, minced
- 8 ounces white or brown mushrooms, (discarded), sliced
- 1/2 cup heavy cream
- 2 medium carrots (1 cup), thinly sliced
- 1 medium yellow onion (1 cup chopped)
- 3 tablespoons unsalted butter
- 4 cups shredded cooked chicken
- 1 homemade pie crust (pirate)
Instructions
- In a pot or Dutch oven, melt 6 tablespoons butter. Add the chopped onion and carrots and sauté for 8 minutes over medium heat until soft.
- Add the sliced mushrooms and minced garlic and sauté for another 5 minutes, until the mushrooms are softened.
- Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock and ½ cup heavy cream, then bring to a simmer and cook for 1 minute or until stock thickens. Add 2 teaspoons salt, 1/4 teaspoon black pepper, or season to taste. He must be well trained.
- Add cooked chicken pieces, frozen peas, and ¼ cup of parsley. Stir, then remove from heat and cool slightly while rolling the crusts. Roll 1 refrigerated round crust disk into a 12-inch-diameter circle. Carefully transfer it to a 9-inch pie plate. Spoon the pie filling over the bottom crust.
- Roll the second disk of pie dough into a 10-inch-diameter circle and place it over the pie filling. Fold the excess dough behind the bottom crust and then crack the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits on top to allow steam to escape. Brush the top of the shell with a beaten egg and sprinkle lightly with coarse salt and pepper.
- Bake at 425°F for 30-35 minutes or until the top crust is golden. If the edges turn brown too quickly, cover with a round shield or make a shield by cutting a 4-inch-diameter circle from the center of a sheet of tin foil and placing it on top of the cake. Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Notes
Use leftover shredded grilled chicken (light or dark meat), or cook and shred 2 large chicken breasts for 4 cups of shredded chicken.