Ingredients

• 4 cups cooked, shredded chicken*
   
• 6 Tbsp unsalted butter
   
• 1 medium yellow onion (about 1 cup, chopped)
   
• 2 medium carrots (about 1 cup, thinly sliced)
   
• 8 oz white or brown mushrooms, stems removed and sliced
   
• 3 garlic cloves, minced
   
• 1/3 cup all-purpose flour
   
• 2 cups chicken stock
   
• 1/2 cup heavy cream
   
• 2 tsp fine sea salt (or to taste)
   
• 1/4 tsp black pepper (plus more for garnish)
   
• 1 cup frozen peas (do not thaw)
   
• 1/4 cup fresh parsley, finely chopped (plus extra for garnish)
   

• 1 homemade double pie crust (2 rounds)**
   
• 1 egg, beaten (for egg wash)
   
• Coarse salt and pepper, for garnish
   

Instructions

1. Cook the Vegetables:
   In a Dutch oven or large pot, melt the butter over medium heat. Add the chopped onion and carrots, cooking for about 8 minutes until softened.
    
2. Add Mushrooms and Garlic:
   Stir in the mushrooms and garlic. Cook for another 5 minutes, until the mushrooms release moisture and soften.
    
3. Make the Gravy:
   Sprinkle in the flour and stir constantly for 2 minutes. Gradually pour in the chicken stock and heavy cream. Bring to a simmer and cook for about 1 minute, until the mixture thickens into a rich gravy. Season with salt and pepper to taste.
    
4. Add Chicken and Peas:
   Stir in the shredded chicken, frozen peas, and parsley. Remove from heat and let cool slightly while preparing the crust.
    
5. Assemble the Pie:
   Roll out one chilled crust into a 12-inch circle and line a deep 9-inch pie dish. Spoon in the chicken filling.
   Roll the second crust into a 10-inch circle and lay it over the filling. Fold and crimp the edges to seal. Cut 5 small slits in the top crust for steam to escape. Brush with beaten egg and sprinkle lightly with coarse salt and pepper.
    
6. Bake:
   Bake at 425°F (220°C) for 30–35 minutes, or until the top is golden brown.
   If the edges brown too quickly, cover them with foil or a pie shield.
    
7. Cool and Serve:
   Let the pie rest for 15 minutes before slicing. Garnish with extra parsley if desired.
    

Notes

• Chicken: Use leftover rotisserie chicken, or cook and shred 2 large chicken breasts.
  
• Crust: Homemade crust is best, but store-bought pie dough or puff pastry works too.
   

Variations:

• Vegetables: Try celery, green beans, corn, broccoli, or diced potatoes (pre-cooked).
  
• Herbs: Add thyme, oregano, or chives for extra flavor.
  
• Meat Swaps: Substitute chicken with turkey for a post-holiday twist.
   

Nutrition