The Best HOMEMADE CHICKEN POT PIE RECIPE I Ever Made

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories, while chicken thighs are more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier due to unsaturated fats, while margarine is often cheaper.

Start with a rotisserie chicken and shred 4 cups of cooked chicken.

Thinly slice 8 ounces of mushrooms and set aside.

Chop 1 medium yellow onion and set aside.

Thinly slice 2 medium carrots to make about 1 cup and set aside.

Mince 3 large garlic cloves and set aside.

Finely chop 1/4 cup of fresh parsley and set aside.

In a large pot or Dutch oven over medium-high heat, melt 6 tablespoons of butter.

Add the diced onions and sliced carrots, sauté for about 8 minutes until soft.

Stir in the sliced mushrooms and minced garlic, sauté for another 5 minutes until mushrooms are softened.

Sprinkle 1/3 cup of all-purpose flour over the mixture and stir constantly for about 2 minutes to make a roux.

Add 2 cups of chicken broth and 1/2 cup of heavy whipping cream, bring to a simmer and cook until thickened.

Season with 2 teaspoons of salt and 1/4 teaspoon of black pepper.

Stir in 4 cups of shredded chicken, 1 cup of frozen peas, and 1/4 cup of parsley, then remove from heat.

Roll out one chilled pie crust into a 12-inch circle and place it in a 9-inch pie pan.

Pour the chicken pot pie filling into the pie crust.

Roll out the second pie crust into a 10-inch circle and place it on top of the filling.

Crimp the edges to seal and cut 5-6 slits in the top crust for steam.

Brush the top with a beaten egg and sprinkle with coarse salt and black pepper.

Bake in a preheated oven at 425°F for 30-35 minutes until golden brown.

Let the pie rest for 15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens