The Best HOMEMADE CHICKEN POT PIE RECIPE I Ever Made

Ingredients

• 4 cups Rotisserie Chicken (shredded, bone‑free)
• 8 oz Mushrooms (brown or white, halved then thinly sliced)
• 1 medium Yellow Onion (diced)
• 2 medium Carrots (thinly sliced, about 1 cup)
• 3 large cloves Garlic (minced)
• 0.25 cup Fresh Parsley (finely chopped)
• 6 tablespoons Unsalted Butter (cut into pieces)
• 0.33 cup All-Purpose Flour (for roux)
• 2 cups Chicken Broth (low‑sodium preferred)
• 0.5 cup Heavy Whipping Cream (chilled)
• 2 teaspoons Salt (kosher or table)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 cup Frozen Peas (thawed)
• 2 pieces Pie Crust Disks (homemade or store‑bought, chilled; one 12‑inch, one 10‑inch)
• 1 Large Egg (beaten for egg wash)
• to taste Coarse Salt (for garnish)

Instructions

1. Shred Chicken

   Using two forks or your hands, pull apart the rotisserie chicken into bite‑size pieces until you have about four cups of shredded meat.

   Time: PT5M

2. Prepare Mushrooms

   Halve the mushrooms, then thinly slice them so they have a flat surface for easy cutting.

   Time: PT5M

3. Dice Onion

   Dice one medium yellow onion into roughly one‑cup pieces.

   Time: PT3M

4. Slice Carrots

   Cut each carrot in half lengthwise for stability, then thinly slice to make about one cup of carrots.

   Time: PT3M

5. Mince Garlic

   Trim the ends of three large garlic cloves, smash them with the flat side of the knife to peel, then mince finely.

   Time: PT2M

6. Chop Parsley

   Finely chop a quarter‑cup of fresh parsley.

   Time: PT2M

7. Sauté Onion and Carrots

   Place the Dutch oven over medium‑high heat, melt six tablespoons of butter, then add the diced onion and sliced carrots. Cook, stirring occasionally, for about eight minutes until the vegetables are soft.

   Time: PT8M

   Temperature: medium‑high

8. Add Mushrooms and Garlic

   Stir in the sliced mushrooms and minced garlic, sauté for another five minutes until the mushrooms are softened.

   Time: PT5M

   Temperature: medium‑high

9. Make the Roux

   Sprinkle one‑third cup of all‑purpose flour over the vegetables and stir constantly for about two minutes until the flour turns a light golden color.

   Time: PT2M

   Temperature: medium‑high

10. Create the Gravy

    Gradually whisk in two cups of chicken broth and a half‑cup of heavy whipping cream. Bring to a gentle simmer and cook for another one to two minutes until the mixture thickens to a gravy consistency.

    Time: PT2M

    Temperature: medium

11. Season and Add Protein

    Stir in two teaspoons of salt, a quarter teaspoon of black pepper, the shredded chicken, one cup of frozen peas, and the remaining chopped parsley. Mix until everything is evenly combined.

    Time: PT2M

12. Cool the Filling

    Remove the pot from heat and let the filling cool slightly for about five minutes.

    Time: PT5M

13. Roll Bottom Crust

    Lightly flour a work surface, roll one chilled crust disk into a 12‑inch circle, and gently transfer it into a 9‑inch pie pan, allowing the dough to hang over the edges.

    Time: PT5M

14. Add Filling

    Pour the slightly cooled filling into the prepared crust, spreading it evenly.

    Time: PT2M

15. Roll Top Crust and Seal

    Flour the surface again, roll the second crust disk into a 10‑inch circle, lay it over the filling, tuck the overhang under the bottom crust, and crimp the edges by pinching with your fingers to create a fluted seal.

    Time: PT5M

16. Cut Vent Slits

    Using a sharp knife, cut five to six 2‑inch slits in the center of the top crust to allow steam to escape.

    Time: PT2M

17. Egg Wash

    Beat one large egg and brush the entire top crust, including the fluted edges, with the egg wash.

    Time: PT2M

18. Garnish

    Sprinkle a pinch of coarse salt and freshly cracked black pepper over the crust for extra flavor.

    Time: PT1M

19. Bake the Pie

    Place the pie on the middle rack of a preheated 425°F oven and bake for 30‑35 minutes, or until the top is golden brown. If the crust browns too quickly, cover the edges with a foil shield.

    Time: PT35M

    Temperature: 425°F

20. Rest Before Serving

    Remove the pie from the oven and let it rest for 15 minutes before slicing to allow the filling to set.

    Time: PT15M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

22g

Fiber

3g