Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie


  • 2 homemade pie crusts
  • 4 cups cooked chicken, shredded
  • 6 Tbsp. butter
  • 1 medium yellow onion, chopped
  • 2 medium carrots, sliced
  • 8 oz mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup flour
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 2 tsp. salt
  • 1/4 tsp black pepper
  • 1 cup frozen peas, do not thaw
  • 1/4 cup parsley
  • 1 egg, beaten for egg wash


  1. In a large stock pot, melt butter. Add diced onions and carrots and sauté 10 minutes over medium heat until soft.
  2. Add sliced mushrooms and minced garlic and sauté another 5 minutes until mushrooms are softened.
  3. Add flour and stir constantly for 2 minutes.
  4. Add chicken stock and heavy cream and then bring to a simmer and cook for 2 minutes or until mixture is a thick consistency. Add salt and pepper, or season to taste. It should be well-seasoned.
  5. Add shredded cooked chicken, frozen peas and parsley. Stir to combine; remove from heat and cool slightly while you roll out the crusts.
  6. Roll one chilled pie crust disk into a 12-inch circle. Carefully transfer it into a 9-inch pie dish.
  7. Spoon the pie filling over the bottom crust.
  8. Roll the second disk of pie dough into a 10-inch circle and place over the pie filling. Fold the excess dough behind the bottom crust and crimp the pie crusts together to seal. Use a sharp paring knife to cut small slits in the top to allow steam to escape.
  9. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
  10. Bake at 425 F for 30-35 minutes or until the top crust is golden brown. Cool for 15 minutes before serving.


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