Best Homemade Chicken Pot Pie Recipe

Make your lunch or dinner special with the best homemade chicken pot pie recipe by Natashas Kitchen. The crust is super flaky and the filling is amazing with its savory flavors. This will be your next household’s favorite once you cook this at home. Read on for the full recipe.

Ingredients:

• 1 pie crust (2 disks)
• 4 cups of cooked chicken (shredded)
• 6 tablespoons of unsalted butter
• 1/3 cup of all-purpose flour
• 1 medium yellow onion (1 cup chopped)
• 2 carrots ( 1 cup, thinly sliced)
• 8 oz of mushrooms with the stems discarded (sliced)
• 3 garlic cloves (minced)
• 2 cups of chicken stock
• 1/2 cup of heavy cream
• 2 teaspoons of salt (plus kosher salt for garnish)
• 1/4 teaspoon of black pepper (plus more to garnish)
• 1 cup of frozen peas (do not thaw)
• 1/4 cup of parsley (finely chopped) plus more for garnish
• 1 egg (beaten)

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Instructions:

Step 1:

Place a large pot or dutch oven over medium-high heat then add 6 tablespoons of butter. Once melted, add the diced onion and sliced carrots. Saute for about 8 minutes or until the veggies are soft. Next, stir in the sliced mushrooms and add the minced garlic. Continue to saute for another 5 minutes until the mushroom is softened. Sprinkle the all-purpose flour and stir continuously for 2 minutes. Pour the chicken broth and heavy cream. Bring the mixture to a simmer and boil for another minute until the sauce thickens. Just before you turn off the heat, add two teaspoons of salt and 1/4 teaspoon of black pepper.

Step 2:

Add the shredded chicken, finely chopped parsley, and frozen peas into the mixture. Stir all together until well combined. Set aside.

Step 3:

Roll 1 pie crust disk over a floured surface into a 12″ diameter circle. Once done, lightly dust your rolling pin with a little bit of flour then loosely wrap the dough around your rolling pin. Next, unroll your crust over your pie pan. Arrange the dough evenly into your pan. Pour your chicken filling and spread evenly. Set aside.

Step 4:

Lightly dust your work surface again and roll the second pie dough disk into a 10″ diameter circle. Transfer the same way over the chicken pot pie filling. Tuck the top crust under the bottom crust. Next, crimp the edges, and pat them down to prevent them from browning too much. Cut 5 to 6 of 2″ slits in the center of your pie then brush with an egg wash. Lastly, garnish with kosher salt and black pepper.

Step 5:

Bake in the center of a preheated oven at 425 degrees F for about 30 to 35 minutes or until the top crust is golden brown. Once done, remove it from the oven and let it rest for 15 minutes.

Best Homemade Chicken Pot Pie Recipe