Chicken Pot Pie Recipe
Discover how to make Chicken Pot Pie Recipe. A delicious recipe with detailed instructions.
30
Prep Time
50
Cook Time
80
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Chicken Pot Pie Recipe. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat oven to 375°F (190°C). Roll out one pie crust to line a 9-inch (23cm) pie dish; refrigerate.
Step 2
2. Cook veggies: Melt butter in a large skillet over medium heat. Add onions and carrots; sauté for 5 minutes until softened. Add mushrooms and cook 5-7 minutes until golden. Stir in garlic and cook 1 minute until fragrant.
Step 3
3. Make gravy: Sprinkle flour over veggies and cook 2 minutes, stirring constantly. Gradually pour in chicken stock while whisking to prevent lumps. Bring to a simmer, then stir in cream. Cook 3-4 minutes until thickened.
Step 4
4. Combine filling: Remove skillet from heat. Fold in shredded chicken, peas, parsley, salt, and pepper. Taste and adjust seasoning.
Step 5
5. Assemble pie: Pour filling into the chilled crust. Top with the second rolled-out crust, crimping edges to seal. Cut 4-5 slits in the top to vent. Brush with egg wash and sprinkle with kosher salt and pepper.
Step 6
6. Bake: Place pie on a baking sheet (to catch drips). Bake 45-50 minutes until crust is deep golden and filling bubbles through vents.
Step 7
7. Rest: Let cool 10-15 minutes before slicing. Garnish with parsley.
You Must Know
- ✓Follow the recipe carefully for best results.
Serving Suggestions
Pair with a crisp green apple salad or garlicky sautéed spinach. Ideal for chilly evenings or holiday gatherings.
Nutritional Info (Per Serving)
620
Calories
28g
Protein
42g
Carbs
38g
Fat
Tags
Lily
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More Lunch Recipes
Chicken Pot Pie Recipe
Discover how to make Chicken Pot Pie Recipe. A delicious recipe with detailed instructions.
Ingredients (17)
Instructions
- Preheat oven to 375°F (190°C). Roll out one pie crust to line a 9-inch (23cm) pie dish; refrigerate.
- Cook veggies: Melt butter in a large skillet over medium heat. Add onions and carrots; sauté for 5 minutes until softened. Add mushrooms and cook 5-7 minutes until golden. Stir in garlic and cook 1 minute until fragrant.
- Make gravy: Sprinkle flour over veggies and cook 2 minutes, stirring constantly. Gradually pour in chicken stock while whisking to prevent lumps. Bring to a simmer, then stir in cream. Cook 3-4 minutes until thickened.
- Combine filling: Remove skillet from heat. Fold in shredded chicken, peas, parsley, salt, and pepper. Taste and adjust seasoning.
- Assemble pie: Pour filling into the chilled crust. Top with the second rolled-out crust, crimping edges to seal. Cut 4-5 slits in the top to vent. Brush with egg wash and sprinkle with kosher salt and pepper.
- Bake: Place pie on a baking sheet (to catch drips). Bake 45-50 minutes until crust is deep golden and filling bubbles through vents.
- Rest: Let cool 10-15 minutes before slicing. Garnish with parsley.
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