This chicken pot pie recipe is comfort food at its best - and will be the star of your dinner table. It's a simple yet delicious recipe made with shredded chicken and savory mushrooms in a creamy sauce, all tucked into a homemade flaky crust that will have your mouth watering.
Mince the garlic and finely chop the onions. Wash and thinly slice the mushrooms and carrots. Finely chop the fresh parsley. Preheat oven to 425 degrees Fahrenheit (210 degrees Celsius). Melt butter in a Dutch oven or medium-sized pot over medium heat and brown the onions and carrots for around 8 minutes.
Don't overwork the pie crust when rolling it out. The less you handle the dough, the lighter and flakier your crust will be.
If making your own crust, chill it before rolling it out, and make sure the butter is cold too. This will help create a flaky crust.
If your creamy chicken gravy isn't as thick as you'd like, you can thicken it by mixing a tablespoon of corn flour and water together and stirring it into the mixture.