Homemade Chicken Pot Pie Recipe

Name: Homemade Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Servings: 4 people; Prep time: 20 minutes; Cooking time: 40 minutes; Ingredients:; 1 lb boneless chicken breasts (or Rotisserie chicken); 1 package Crescent seamless dough sheet (for the crust); 5 tablespoons unsalted butter; 1 medium yellow onion, diced small; 4 medium carrots, diced small (frozen medley is okay); 5, 6 mushrooms, decapped & thinly sliced; 2 garlic cloves, minced (or garlic powder); 1/2 cup all-purpose flour; 4 cups chicken broth; 1 cup frozen peas; 1/2 tsp sea salt and ground pepper; 3, 4 cups shredded cooked chicken; 1/3 cup fresh parsley, chopped; For the crust (optional):; 1 1/4 cups all-purpose flour; 1 tspsugar; 1/4 tsp fine salt; 1 stick unsalted butter; 3 tbsp ice water

Servings: persons

Servings: 4 people
Prep time: 20 minutes
Cooking time: 40 minutes
Ingredients:
1 lb boneless chicken breasts (or Rotisserie chicken)
1 package Crescent seamless dough sheet (for the crust)
5 tablespoons unsalted butter
1 medium yellow onion, diced small
4 medium carrots, diced small (frozen medley is okay)
5, 6 mushrooms, decapped & thinly sliced
2 garlic cloves, minced (or garlic powder)
1/2 cup all-purpose flour
4 cups chicken broth
1 cup frozen peas
1/2 tsp sea salt and ground pepper
3, 4 cups shredded cooked chicken
1/3 cup fresh parsley, chopped
For the crust (optional):
1 1/4 cups all-purpose flour
1 tspsugar
1/4 tsp fine salt
1 stick unsalted butter
3 tbsp ice water

1
If making the crust by hand do the following: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
2
If using pre-made dough (like me), on a flat surface add a little flour and unfold dough. After adding chicken mixture into the baking dish and ramekin, cover with dough and cut off excess pieces with scissors. Brush with egg wash on top.
3
Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add mushrooms and cook until softened, 6 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in frozen vegetables and chicken. Season with salt and pepper. Pour filling into baking dish.
4
Bake until crust is golden brown for about 30 minutes. Let cool 10 minutes before serving.

1522

kcal

Calories

Fat

105

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Servings: 4 people, Prep time: 20 minutes, Cooking time: 40 minutes, Ingredients:, and more.

Yes, Homemade Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Homemade Chicken Pot Pie

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