Chicken Pot Pie Classic Comfort (Print-Friendly Version)

Tender chicken, vegetables, and rich gravy nestled in a flaky, golden crust for classic, comforting flavor.

# Ingredients List:

→ Crust

01 - 2 disks homemade pie dough, chilled

→ Filling

02 - 4 cups cooked chicken, shredded
03 - 6 tablespoons unsalted butter
04 - 1 medium yellow onion, finely chopped (about 1 cup)
05 - 2 medium carrots, thinly sliced (about 1 cup)
06 - 225 grams white or brown mushrooms, stems removed and sliced
07 - 3 garlic cloves, minced
08 - 45 grams all-purpose flour (1/3 cup)
09 - 480 milliliters chicken stock (2 cups)
10 - 120 milliliters heavy cream (1/2 cup)
11 - 2 teaspoons fine sea salt, or to taste, plus extra kosher salt for garnish
12 - 1/4 teaspoon black pepper, plus extra for garnish
13 - 1 cup frozen peas, unthawed
14 - 15 grams parsley, finely chopped (1/4 cup), plus more to garnish

→ Egg Wash

15 - 1 egg, beaten

# How to Make It:

01 - In a large Dutch oven or heavy-bottomed pot, melt unsalted butter over medium heat. Add the chopped onions and sliced carrots. Sauté for 8 minutes, stirring occasionally, until vegetables are softened.
02 - Add the sliced mushrooms and minced garlic to the pot. Continue to sauté for 5 minutes, stirring occasionally, until mushrooms have softened and released their moisture.
03 - Sprinkle all-purpose flour evenly over the sautéed vegetables and stir constantly for 2 minutes to eliminate the raw flour taste. Gradually add chicken stock and heavy cream, stirring continuously. Bring mixture to a gentle simmer and cook for 1 minute until thickened to a spoonable gravy consistency. Season with fine sea salt and black pepper to taste.
04 - Add the shredded cooked chicken, frozen peas, and chopped parsley to the cream mixture. Stir thoroughly to combine. Remove from heat and allow filling to cool slightly while preparing the crust.
05 - Roll one chilled disk of pie dough into a 30 cm circle. Carefully line a deep 23 cm pie dish with the dough, fitting snugly against the edges. Add the chicken filling, spreading it evenly over the bottom crust.
06 - Roll the second dough disk into a 25 cm circle and place it over the filled pie. Fold excess dough under the edge of the bottom crust, then crimp edges together to create a sealed border. Use a sharp paring knife to cut five small steam vents in the top crust.
07 - Brush the surface of the top crust evenly with beaten egg. Sprinkle lightly with kosher salt and additional black pepper for garnish.
08 - Preheat the oven to 220°C (425°F). Bake the assembled pie on the center rack for 30 to 35 minutes, or until the top crust is golden brown. If edges brown too quickly, cover with a pie shield or a foil ring with a central opening.
09 - Remove from the oven and allow the pie to rest for 15 minutes before slicing, ensuring filling is set and easier to serve.

# Extra Tips:

01 - Shredded rotisserie chicken or cooked chicken breasts may be used. Ensure all vegetables are evenly diced for consistent texture and even cooking.
02 - Alternative filling options include green beans, celery, corn, broccoli, or diced potatoes. Finely chopped thyme, oregano, or chives can enhance flavor.
03 - Store-bought pie crust or puff pastry may be substituted for homemade dough if desired.

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