Chicken Pot Pie
To try
Servings: 8 · $4/serving · Active: 20 min · Total: 70 min ·
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Chicken Pot Pie
Notes
- Added by Thursday candidate discovery from validated source Natasha's Kitchen: familiar chicken comfort meal that can use rotisserie or leftover cooked chicken and reheats well.
- Imported from structured recipe metadata on 2026-09-17T09:03:02-04:00.
- Image saved locally at
/images/chicken-pot-pie.jpg.
Ingredients
| Quantity | Unit | Item | Section | Pantry? |
|---|---|---|---|---|
| 1 | homemade pie crust ((2 disks)) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no | |
| 4 | cups | cooked chicken (shredded*) | Meat & Seafood | no |
| 6 | Tbsp | unsalted butter | Dairy & Eggs | no |
| 1 | medium | yellow onion ((1 cup chopped)) | Produce | no |
| 2 | medium | carrots ((1 cup) thinly sliced) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 8 | oz | white or brown mushrooms ((stems discarded), sliced) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 3 | garlic cloves (minced) | Produce | no | |
| 1/3 | cup | all-purpose flour | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 2 | cups | chicken stock | Canned soup/broth/crackers | no |
| 1/2 | cup | heavy cream | Dairy & Eggs | no |
| 2 | tsp | fine sea salt (or to taste, plus kosher salt to garnish) | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1/4 | tsp | black pepper (plus more to garnish) | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1 | cup | frozen peas (do not thaw) | Frozen | no |
| 1/4 | cup | parsley (finely chopped, plus more to garnish) | Produce | no |
| 1 | egg (beaten for egg wash) | Dairy & Eggs | no |
Instructions
- Saute Vegetables: In a Dutch oven or pot, melt 6 Tbsp 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.
- Prepare Gravy: Add ⅓ cup flour and stir constantly for 2 minutes. Add chicken stock, and ½ cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, ¼ tsp black pepper, or season to taste. It should be well-seasoned.
- Finish the Filling: Add shredded cooked chicken, frozen peas, and ¼ cup parsley. Stir to combine, then remove from heat and cool slightly while you roll out the crusts.
- Prepare the Crust: 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.
- Cover and Seal: 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.
Meal-prep notes
- Leftover quality: TBD.
- Reheating: TBD.
- Good pairings: TBD.
- Prep ahead: TBD.