Chicken Pot Pie Recipe

Directions

• Step 1:
• In a dutch oven or large pot, melt the butter over medium heat. Add the diced onions and sliced carrots, and sauté for about 8 minutes until softened.
• Step 2:
• Add the sliced mushrooms and minced garlic to the pot, and sauté for an additional 5 minutes until the mushrooms are softened and the garlic is fragrant.
• Step 3:
• Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the flour. Slowly pour in the chicken stock and heavy cream, whisking to combine. Bring the mixture to a simmer and cook for 1 minute, or until the sauce thickens to a gravy consistency. Add salt and black pepper to taste. It should be well-seasoned at this point.
• Step 4:
• Add the shredded cooked chicken, frozen peas, and chopped parsley to the gravy mixture. Stir until everything is well combined, then remove from heat and let the filling cool slightly while you roll out the pie crusts.
• Step 5:
• Roll one of the chilled pie crust disks into a 12” diameter circle and carefully transfer it into a deep 9” pie dish. Spoon the prepared chicken filling into the bottom crust.
• Step 6:
• Roll the second pie dough disk into a 10” diameter circle and place it over the top of the filling. Fold the excess dough behind the bottom crust, and crimp the edges together to seal. Use a sharp knife to cut 5 small slits in the top crust to allow steam to escape.
• Step 7:
• Brush the top crust with the beaten egg and sprinkle lightly with coarse salt and pepper. Bake the pot pie at 425°F for 30-35 minutes, or until the crust is golden brown. If the edges of the crust are browning too quickly, cover them with a pie shield or foil.
• Step 8:
• Once baked, remove the pie from the oven and let it rest for about 15 minutes before slicing and serving.