The Best Homemade Chicken Pot Pie Recipe
About this recipe
This homemade Chicken Pot Pie is the ultimate comfort food, packed with juicy chicken, creamy gravy, and fresh vegetables, all encased in a flaky, buttery crust. It's a cozy dish that’s perfect for any occasion, and this recipe makes it easy to whip up at home.
Using a rotisserie chicken or leftover meat simplifies the prep, while the homemade pie crust elevates the dish to something truly special. Whether you're serving it for a family dinner or a gathering with friends, this pot pie is sure to impress.
Ingredient notes
- You can use store-bought rotisserie chicken or leftover chicken/turkey for the filling.
- For the pie crust, you can use homemade or store-bought, but homemade is recommended for the best flavor and texture.
Tips from Natashas Kitchen’s video
- When making the roux, stir the flour constantly for about two minutes until it turns golden; this helps thicken the sauce effectively.
- To prevent the crust from browning too quickly, you can create a pie shield using foil if needed.
- Make sure to let the pie rest for about 15 minutes after baking to avoid a piping hot center when slicing.
Good to know
- How long does it take to make this chicken pot pie?
- The total time for this recipe is about 1 hour.
- What can I use instead of rotisserie chicken?
- You can use leftover chicken or turkey, and both light and dark meat work well.
- How many servings does this recipe yield?
- This recipe serves 8.
- What type of mushrooms can I use?
- You can use either brown or white mushrooms for this recipe.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Start by shredding the cooked chicken into bite-size pieces and set aside.
- 2
Thinly slice the mushrooms and set aside.
- 3
Chop the yellow onion and set aside.
- 4
Thinly slice the carrots and set aside.
- 5
Mince the garlic and finely chop the parsley.
- 6
In a large pot or Dutch oven over medium-high heat, melt the butter.
- 7
Add the diced onions and sliced carrots, sauté for about 8 minutes until soft.
- 8
Stir in the sliced mushrooms and minced garlic, continue sautéing for another 5 minutes until softened.
- 9
Sprinkle the flour over the mixture and stir constantly for about 2 minutes to form a roux.
- 10
Add the chicken broth and heavy cream, bring to a simmer and cook until thickened, about 1 minute.
- 11
Season with salt and black pepper, then stir in the shredded chicken, frozen peas, and parsley until well combined.
- 12
Remove from heat and let the filling cool slightly.
- 13
Roll out one disk of pie crust into a 12-inch circle and transfer it to a 9-inch pie pan, leaving some overhang.
- 14
Pour the chicken pot pie filling into the crust, spreading it evenly.
- 15
Roll out the second disk of pie crust into a 10-inch circle and place it over the filling, tucking the edges under the bottom crust.
- 16
Crimp the edges to seal and cut 5-6 slits in the top crust for steam to escape.
- 17
Brush the top crust with the beaten egg and sprinkle with coarse salt and black pepper.
- 18
Bake in a preheated oven at 425°F for 30-35 minutes until the crust is golden brown.
- 19
Let the pie rest for about 15 minutes before slicing and serving.
Heads up — we had to guess a little:
- The quantity for the pie crust is inferred as it is referenced as a recipe link rather than a specific measurement.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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