recipe: chicken pot pie, the ultimate comfort food

If you’re looking for a comforting, hearty meal that’s easy on the wallet and packed with flavor, this Chicken Pot Pie is your answer! I loved it so much that I ate it every day for a week, and I’m already planning to make it again. It’s not only delicious but also relatively simple to prepare. Here’s how you can recreate this classic dish at home.

Ingredients

Pie Crust Base:

• 1 store-bought pie crust

Filling:

• 4 cups cooked chicken, shredded*

• 6 Tbsp unsalted butter

• 1 medium yellow onion, diced (1 cup)

• 2 medium carrots, thinly sliced (1 cup)

• 8 oz white or brown mushrooms, stems discarded, sliced

• 3 garlic cloves, minced

• 1/3 cup all-purpose flour

• 2 cups chicken stock

• 1/2 cup heavy cream

• 2 tsp fine sea salt, or to taste (plus kosher salt for garnish)

• 1/4 tsp black pepper (plus more for garnish)

• 1 cup frozen peas (do not thaw)

• 1/4 cup fresh parsley, finely chopped (plus more for garnish)

For the Top Crust:

• 1 puff pastry crust

• 1 egg, beaten (for egg wash)

Instructions

Step 1: Sauté the Vegetables

In a Dutch oven or large pot, melt 6 tablespoons of unsalted butter over medium heat. Add 1 cup of diced yellow onion. Sauté for about 5 minutes, until the onions are translucent. Add 8 ounces of sliced mushrooms and 3 minced garlic cloves, and continue to sauté for an additional 3-5 minutes until the mushrooms are tender.

Step 2: Prepare the Roux

Sprinkle 1/3 cup of all-purpose flour over the sautéed vegetables, stirring constantly to incorporate the flour into the mixture. Cook for 2 minutes to create a roux, which will thicken the gravy.

Step 3: Make the Gravy

Gradually pour in 2 cups of chicken stock, stirring continuously to avoid lumps. Add 1/2 cup of heavy cream and bring the mixture to a simmer. Cook for about 1 minute, until the gravy thickens. Season with 2 teaspoons of fine sea salt and 1/4 teaspoon of black pepper, adjusting to taste.

Step 4: Combine the Filling

Remove the pot from the heat and stir in 4 cups of cooked, shredded chicken, 1 cup of frozen peas and carrots, and 1/4 cup of chopped fresh parsley. Mix well to combine all the ingredients evenly.

Step 5: Prepare and Assemble the Pie Crusts

Roll out the chilled disk of homemade or store-bought pie dough into a 12-inch diameter circle. Carefully transfer the dough into a deep 9-inch pie dish, pressing it gently into the bottom and sides. Spoon the filling into the prepared crust. Roll out the puff pastry dough and place it over the filling. Fold the excess dough under the edge of the bottom crust and crimp the edges to seal. Use a sharp knife to cut 5 small slits in the top crust for steam to escape.

Step 6: Bake the Pie

Preheat your oven to 425°F. Brush the top crust with a beaten egg to achieve a golden, shiny finish. Sprinkle with kosher salt and additional black pepper if desired. Place the pie on a baking sheet to catch any drips and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.

Step 7: Cool and Serve

Remove the pie from the oven and let it rest for 15 minutes before slicing. This allows the filling to set, making it easier to serve.

Notes:

• *For a time-saving tip, use rotisserie chicken or pre-cooked chicken breast.

• This pie can be made ahead and reheated in the oven for busy weeknights.

Enjoy this delicious, comforting Chicken Pot Pie with your family and friends. It’s the perfect dish to warm your soul and bring everyone to the table!