30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Homemade Chicken Pot Pie
A slightly refined chicken pot pie featuring a flavorful herb-infused crust and a richer sauce. Uses fresh herbs and a touch of sherry for added depth.
Total Time
180
Yield
6
Calories
500 cal
Difficulty
Medium
Cuisine
American
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What You'll Need
Equipment:
Large pot or Dutch oven, 9-inch pie dish, Cutting board, Knife •
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Instructions
Preheat oven to 375°F (190°C).
Season Chicken with salt and pepper.
In a large pot or Dutch oven, cook Chicken until browned and cooked through. Shred the Chicken and set aside.
In the same pot, melt 1/4 cup Butter over medium heat. Add Onion, Carrots, Celery, and Mushrooms and cook until softened, about 7-10 minutes.
Stir in flour and cook for 1 minute.
Gradually whisk in Chicken broth until smooth. Bring to a simmer, then stir in Heavy cream, Sherry, Thyme, salt, and pepper.
Add shredded Chicken and Frozen peas to the Sauce. Simmer for 5 minutes, or until heated through.
Pour the Chicken mixture into a 9-inch pie dish.
Sprinkle parsley over the pie crusts before topping the dish. Top with pie crusts. Cut vents in the top crust.
Bake for 30-40 minutes, or until crust is golden brown and filling is bubbly.
