File this Chicken Pot Pie recipe under “food hug,” because trust us, this recipe will quickly become a new family dinner favorite. With its hearty, flavorful filling and buttery crust, this classic dish is a winner every time. From the first bite to the last, you’ll be treated to a medley of tender chicken, cooked veggies and a creamy sauce that brings it all together. So, grab your forks and prepare for a dinner worth savoring.

Chicken Pot Pie

Cook time: 1 hour 10 min

Ingredients:

• 2 store bought pie crusts
• 1 rotisserie chicken, shredded
• 6 Tbsp unsalted butter
• 1 cup yellow onion, diced
• 1 cup carrots, thinly sliced
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• ⅓ cup flour
• 2 cups chicken stock
• ½ cup heavy cream
• 2 tsp salt
• ½ tsp pepper
• 1 cup frozen peas
• ¼ cup parsley, finely chopped
• 1 egg

Instructions:

1. Preheat your oven to 425º. In a large high-sided pan or pot, melt your butter. Add the onions and carrots, and sauté until soft, about 10 minutes. Add the mushrooms and garlic, then sauté another 5 to 7 minutes. Add the flour, and stir constantly for 1-2 minutes.
2. Add the chicken stock and heavy cream, continuing to stir. Bring the mixture to a simmer until thickened to a gravy-like consistency, 2-3 minutes. Stir in the salt and pepper, then add the peas, chicken, and parsley. Mix until well combined, then set aside.
3. Roll out one pie crust until it fits into a 9” pie dish or cast iron. Place it in the bottom of the pan, making sure the crust covers the sides. Fill the crust with the chicken mixture, then roll out your second crust and place it on top. Crimp the edges of the pie dough together, and cut a few slits in the top of the crust to let out steam.
4. Beat your egg, and brush the crust with the egg wash. Bake for 20 minutes, then cover with foil and bake for another 10-15 minutes. (This prevents the crust from burning.)
5. Let cool 15 minutes before serving.

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