Chicken Pot Pie Classic (Printable Version)

Crisp crust hugs a creamy chicken-veggie center—awesome for snuggly family nights any time.

# What You'll Need:

→ Pie Crust

01 - 2 rounds chilled dough (homemade or a good store brand)

→ Filling

02 - 4 cups chicken, cooked and pulled apart
03 - 6 tbsp unsalted butter
04 - 1 cup finely chopped yellow onion (about 1 medium)
05 - 1 cup thinly cut carrots (about 2 medium)
06 - 225g mushrooms (white or brown), stems tossed, sliced up
07 - 3 cloves garlic, chopped small
08 - 45g regular flour
09 - 480ml chicken broth
10 - 120ml thick cream
11 - 2 tsp fine sea salt, more if you want
12 - Kosher salt for on top
13 - 1/4 tsp black pepper plus extra for sprinkling
14 - 1 cup peas from the freezer (just toss 'em in frozen)
15 - 1/4 cup chopped parsley, fresh (plus a sprinkle for on top)

→ Top Crust

16 - 1 large egg, beaten up for brushing

# Steps to Follow:

01 - Take it out of the oven and let it chill for 15 minutes so the inside firms up before you slice it.
02 - Set your oven to 220°C. Give the pie’s top a good swipe with that beaten egg. Dust on some kosher salt and more black pepper if you’re feeling it. Bake it up on a sheet pan for about 30–35 minutes till the crust’s golden and bubbly. If the edges get too brown, flop some foil over them.
03 - Dump the chicken-mix into the bottom crust. Top with the second round of rolled dough (make it about 25cm wide). Tuck any overhanging dough under and give the edge a pinch all around to seal. Slice 5 little vents with a knife for steam to get out.
04 - Roll one dough disk till it’s about 30cm across and lay it into your deep pie dish (23cm wide), nudging it gently down and up the sides.
05 - Take your pot off the heat. Stir in the shredded chicken, frozen peas, and parsley. Mix it well so everything’s hanging out together.
06 - Keep whisking as you slowly pour in the broth. Add the cream. Let it all simmer gently for a minute until it thickens up. Toss in the sea salt and pepper—taste it and tweak if you want.
07 - Sprinkle the flour on your sautéed veggies and stir non-stop. Give it a couple of minutes to cook out and get nice and smooth.
08 - Heat butter in a big heavy pot over medium. Toss in chopped onion and carrot, give it about 8 minutes, mixing now and then, till soft. Throw in the mushrooms and garlic for around 5 minutes more—mushrooms should be tender now.

# Additional Notes:

01 - Leftover rotisserie or boiled chicken works great and tastes juicy.
02 - Dough needs to chill fully before you roll it out for the best crust, and the good store stuff saves time.
03 - Switch up the filling—add green beans, corn, or potato if you want.
04 - Stow leftovers in the fridge for up to 4 days, or freeze for 3 months. Warm them up at 175°C till they're hot.

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