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This homemade Chicken Pot Pie is the ultimate comfort food, featuring a flaky, buttery crust filled with a creamy, savory gravy packed with juicy chicken and fresh vegetables.
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Sauté onions, carrots, mushrooms, and garlic in butter. → Stir in flour, then chicken stock and cream to make a thick gravy. → Mix in shredded chicken, peas, and parsley. → Assemble the pie with bottom and top crusts, sealing and venting the top. → Apply egg wash and bake at 425°F until golden brown.
Sauté onions, carrots, mushrooms, and garlic in butter. → Stir in flour, then chicken stock and cream to make a thick gravy. → Mix in shredded chicken, peas, and parsley. → Assemble the pie with bottom and top crusts, sealing and venting the top. → Apply egg wash and bake at 425°F until golden brown.
This homemade Chicken Pot Pie is the ultimate comfort food, featuring a flaky, buttery crust filled with a creamy, savory gravy packed with juicy chicken and fresh vegetables.
Shred the cooked chicken (rotisserie or pre-cooked) into bite-sized pieces using your hands or two forks.
Prepare the vegetables: thinly slice the mushrooms, dice the onion, thinly slice the carrots, and mince the garlic.
In a large pot or Dutch oven, melt 6 Tbsp of butter over medium-high heat. Add the diced onions and sliced carrots. Sauté for about 8 minutes until softened.
Add the sliced mushrooms and minced garlic to the pot. Sauté for another 5 minutes until the mushrooms are soft.
Sprinkle 1/3 cup of flour over the vegetables and stir constantly for 2 minutes to cook the flour and create a roux.
Using a store-bought rotisserie chicken is a great time-saver for this recipe.
Thinly slice the carrots to ensure they cook through properly during the sautéing and baking process.
Allowing the filling to cool slightly before adding it to the crust helps prevent the bottom crust from getting soggy.
Cutting slits in the top crust is essential for steam release to prevent the pie from exploding or getting too wet.
Let the pie rest for at least 15 minutes before serving so the gravy thickens and the slices hold their shape.
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