The Best Chicken Pot Pie You'll Ever Make

Chicken Pot Pie Recipe

I'm not one to declare something "the best" but in this case, this chicken pot pie recipe that I've adapted from Natasha's Kitchen is absolutely the best! It's creamy, rich, flavorful, and cozy. You'll want to jump into the crust and swim in it, it's that good.

Serves about 4 people.

• pie crust
• 4 cups shredded, cooked chicken
• 4 tablespoons unsalted butter
• 1/2 sweet onion, finely chopped
• 2 carrots, thinly sliced in rounds
• 4 mushrooms, cleaned and stemmed, chopped
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 cups chicken stock
• 1/2 cup heavy cream
• 2 teaspoons sea salt
• 1 cup frozen peas
• 1/4 cup parsley, finely chopped
• 1 egg, beaten with 1/2 tablespoon water for egg wash

Directions

1. First, let's start with my go-to pie crust which comes from Danielle, at Live Well, Bake Often. There's no need to adjust anything with this recipe. I use it for sweet and savory pies and it's never let me down. You'll want to make this pie crust ahead and have it chilled in the refrigerator at least an hour before you start the chicken pot pie.
2. In a pot, melt butter. Then add onions and carrots, sautéing until soft (about 8 minutes).
3. Add mushrooms and garlic, sautéing another 5 minutes.
4. Add flour to the vegetables and stir constantly for 1 minute.
5. Add chicken stock and cream. Bring to a simmer and cook until it becomes a thick gravy-like consistency.
6. Add salt (and pepper if you like that kind of thing).
7. Add cooked chicken, peas and parsley. Stir to combine then remove from heat.
8. Set your oven to preheat to 425 F.
9. Take your chilled pie crust out of the refrigerator and line the sides and bottom of one regular size pie pan or several small pie pans with half of the crust.
10. Fill the pan with the chicken and veggies mixture. Don't mound it too high. You're looking for a roughly flat top for the filling so that your pie doesn't overflow and make a mess in your oven.
11. Cover the filling with the other half of the crust and be sure to crimp the edges. Cut several holes in the top of the crust for steam to escape.
12. Brush the top(s) of the pie(s) with egg wash.
13. Bake for 30-35 minutes or until the top of the crust is golden brown.
14. Let the pie rest for 15 minutes or so before eating or you're likely to burn your mouth.

Recipe adapted from Natasha's recipe at Natasha's Kitchen.