Chicken Pot Pie with Creamy Gravy and Flaky Double Crust
By Ava Mitchell
Prep
20 min
Cook
50 min
Total
70 min
Servings
8
Level
Easy
Sautéing the vegetables first softens their texture and builds the base for a thick gravy, so the filling stays cohesive beneath the crust. This chicken pot pie combines shredded chicken, peas, mushrooms, and carrots in a savory, creamy filling under a flaky golden double crust.
Butter, flour, chicken stock, and heavy cream form the gravy after the onions, carrots, mushrooms, and garlic have softened. Stirring the flour for two minutes cooks it into the butter before the liquids go in, while the stock and cream simmer briefly into a thick sauce. Frozen peas, cooked chicken, and parsley are folded in last, preserving their distinct color and texture.
The filling should look like thick gravy before it is spooned into the bottom crust, not like a loose soup that can soak the pastry. Roll the bottom disk to 12 inches for the deep 9-inch dish and the top to 10 inches, then crimp the joined edges firmly. Cut five vents so steam can escape; without them, the top crust can puff unevenly.
Bake until the crust is golden brown and the center reaches 165°F, then rest the pie for 15 minutes before slicing so the filling settles. Serve it as a main course with mashed potatoes, dinner rolls, sourdough, or simple vegetable sides. Leftovers can be covered and refrigerated for up to four days.
Why you'll love this recipe
- Sautéing onions and carrots before adding mushrooms softens each vegetable in stages, creating a filling with tender pieces rather than unevenly cooked chunks.
- Cooking flour in butter for two minutes builds a stable gravy base, helping the chicken stock and cream thicken into a cohesive filling.
- Five vents in the top crust give steam a route out, which helps the pastry bake more evenly instead of ballooning over the filling.
- A beaten egg wash promotes a golden, polished crust, while coarse salt and pepper add a lightly seasoned finish to the pastry.
- Resting the baked pie for 15 minutes lets the hot gravy settle, making slices hold their shape better when served.
- The recipe uses cooked shredded chicken, so leftover roast chicken, rotisserie chicken, turkey, or baked ham can be folded into the filling.
Ingredients
- •1 homemade pie crust (2 disks)
- •4 cups cooked chicken (shredded)
- •6 Tbsp unsalted butter
- •1 medium yellow onion (1 cup chopped)
- •2 medium carrots (1 cup, thinly sliced)
- •8 oz white or brown mushrooms (stems discarded, sliced)
- •3 cloves garlic (minced)
- •0.33 cup all-purpose flour
- •2 cups chicken stock
- •0.5 cup heavy cream
- •2 tsp fine sea salt (or to taste, plus kosher salt to garnish)
- •0.25 tsp black pepper (plus more to garnish)
- •1 cup frozen peas (do not thaw)
- •0.25 cup parsley (finely chopped, plus more to garnish)
- •1 egg (beaten for egg wash)
Instructions
- 1
In a Dutch oven or pot, melt the butter. Add the diced onion and carrots and sauté over medium heat for 8 minutes until soft. Add the sliced mushrooms and minced garlic and sauté for another 5 minutes until the mushrooms are softened.
- 2
Add the flour and stir constantly for 2 minutes. Add the chicken stock and heavy cream, bring to a simmer, and cook for 1 minute or until the mixture reaches a thick gravy consistency. Season with salt and black pepper to taste.
- 3
Add the shredded cooked chicken, frozen peas, and parsley. Stir to combine, then remove from the heat and cool slightly while rolling out the crusts.
- 4
Roll 1 chilled pie crust disk into a 12-inch circle. Transfer it into a deep 9-inch pie dish and spoon the filling over the bottom crust.
- 5
Roll the second pie dough disk into a 10-inch circle and place it over the filling. Fold the excess dough behind the bottom crust, crimp the crusts together, and cut 5 small slits in the top. Brush with beaten egg and sprinkle lightly with coarse salt and pepper.
- 6
Bake at 425°F for 30 to 35 minutes, or until the top crust is golden brown. If the edges brown too quickly, cover them with a pie shield or a foil shield.
- 7
Rest the pie for 15 minutes before slicing.
FAQ
Nutrition (per serving)
Calories
579
Protein
26g
Fat
36g
Carbs
38g
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