# Chicken Pot Pie

A delicious chicken pot pie with a double crust, perfect for a hearty meal.

- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 2 pie crusts
- 0.5 cup unsalted butter
- carrots
- onions
- celery
- 5 ounces oyster mushrooms
- 2 tablespoons fresh thyme
- salt
- oil
- garlic
- 0.5 cup all-purpose flour
- 0.33 cup cognac
- 2.5 cups chicken stock
- 0.5 cup heavy cream
- 10 ounces frozen peas
- pepper
- 0.25 cup fresh dill
- 3 cups roasted chicken
- egg wash

## Instructions

1. Roll out the pie crust dough.
2. Trim the edges of the pie crust with a pizza cutter.
3. Place one rolled pie crust into a pie plate.
4. Dock the bottom of the pie crust with a fork.
5. Cut a vent hole in the center of the second pie crust using a cookie cutter.
6. Chill both pie crusts in the refrigerator while making the filling.
7. Chop carrots, onions, and celery into medium-sized pieces.
8. Tear oyster mushrooms into smaller pieces.
9. Add 0.5 cup of unsalted butter to a pot over heat.
10. Add the chopped carrots, onions, celery, and torn mushrooms to the pot.
11. Add 2 tablespoons of fresh thyme and a pinch of salt to the vegetables.
12. Sauté the vegetables until tender-crisp, about 7-8 minutes.
13. Clear a hole in the center of the vegetables and add a dash of oil.
14. Grate garlic into the hole and sauté it until fragrant.
15. Add 0.5 cup of all-purpose flour to the pot and cook it out for 1-2 minutes.
16. Pour in 0.33 cup of cognac and let it absorb into the flour to create a paste.
17. Add 2.5 cups of chicken stock to the pot.
18. Pour in 0.5 cup of heavy cream.
19. Add 10 ounces of frozen peas to the mixture.
20. Season the stock with salt and pepper.
21. Let the mixture simmer to thicken for about 5 minutes.
22. Add 0.25 cup of fresh dill to the thickened filling.
23. Add 3 cups of shredded roasted chicken to the pot and mix well.
24. Turn off the heat and remove the filling to cool.
25. Pour the cooled filling into the cold pie crust.
26. Place the second pie crust on top and crimp the edges to seal.
27. Brush the top crust with an egg wash.
28. Bake the chicken pot pie in the oven.
29. Remove the baked chicken pot pie from the oven.
30. Serve a slice of the chicken pot pie.

## Equipment

- rolling pin
- pizza cutter
- pie plate
- fork
- cookie cutter set
- pot
- spatula
- grater
- oven

## Tips

- Don't cut vegetables too small for texture.
- Chill pie crusts while making the filling.
- Remove filling to cool before adding to pie crust.

## Source

- Original video: https://www.tiktok.com/t/ZTrXBPm6S/
- Recipe page: https://www.cliprecipe.com/recipe/3e270757-2a37-4678-b4ce-1713211a8aa4
- Extracted: 2025-12-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt