Skip to content
Menu
Homemade Chicken Pot Pie
Main

Homemade Chicken Pot Pie

1 h 35 minServes 8Nutri-Score C€€
from @sonandtina129 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • pie crust (homemade, 2 rounds)Bakery2 pieces
  • cooked chicken (shredded)Meat600 g
  • unsalted butterDairy85 g
  • onion (diced)Produce1 piece
  • carrots (sliced)Produce3 pieces
  • mushrooms (minced)Produce225 g
  • garlic (minced)Produce3 pieces
  • all-purpose flourPantry40 g
  • chicken stockPantry480 ml
  • heavy creamDairy120 ml
  • sea salt (or to taste)Spices10 g
  • black pepper (plus more to garnish)Spices1 g
  • frozen peas (do not thaw)Produce140 g
  • parsley (chopped, plus more to garnish)Produce15 g
  • egg (beaten, for egg wash)Dairy1 piece

per serving

Nutrition

389kcal

Carbs
26 g
Proteins
22 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Pie dish
  • Rolling pin
  • Pastry brush
  • Oven

step by step

Method

  1. Prepare the vegetables

    • Chop the carrots, dice the onion and mince the mushrooms, garlic and parsley.
    Step 1

  2. Soften the vegetables

    • Melt the butter in a Dutch oven, then add the onion and carrots.
    • Cook until the vegetables are soft.
    • Add the mushrooms and garlic and cook until softened.
    Step 2

  3. Make the gravy

    • Sprinkle in the flour and stir it all in.
    • Slowly add the chicken stock and heavy cream.
    • Bring to a simmer and cook until thick like gravy, then season with salt and pepper.
    Step 3

  4. Add chicken and finish the filling

    • Shred the cooked chicken.
    • Add the chicken, peas and parsley to the pot and stir everything together.
    • Leave the filling aside to cool slightly.
    Step 4

  5. Line the pie dish

    • Roll one crust into a 12-inch circle and press it tightly into a deep 9-inch pie dish.
    • Trim away any excess.
    Step 5

  6. Fill and top the pie

    • Pour the filling into the crust.
    • Roll the second crust into a 10-inch circle and lay it on top.
    • Seal and crimp the edges, trim the excess and cut a few small slits for steam.
    Step 6

  7. Brush with egg wash

    • Brush the top crust with the beaten egg and sprinkle with salt and pepper.
    Step 7

  8. Bake

    • Bake at 220 °C until golden brown, covering the edges if they brown too fast.
    Step 8

  9. Rest and serve

    • Rest the pie before slicing and garnish with parsley.
    Step 9
Get Mezze