Best Homemade Chicken Pot Pie Recipe In 20 Min

Chicken Pot Pie Recipe. today, I’m going to teach you how to make the ultimate chicken pot pie. You’re going to love that super easy flaky buttery pie crust and wait until you see the filling. It’s unforgettably good. Let’s get started because I’m hungry. We’ll start with a  rotisserie chicken. You can use a store-bought rotisserie chicken or try the easy recipe. This is also a great way to use leftover chicken or even leftover turkey and you can use meat or dark meat to make a chicken pot pie.

You can use two forks or just use your hands to shred the meat into bite-sized pieces. Set that aside and we’re going to do some quick prep of your vegetables. Thinly slice eight ounces or half a pound of mushrooms and brown or white mushrooms are fine. For safer slicing so the mushrooms have a flat surface, cut the mushrooms in half and then thinly slice. Set those aside and now we’re going to chop up one medium yellow onion. And if you don’t all have one.

This is probably one of my favorite tools in the kitchen and I will link to it in the notes. Next, thinly slice medium carrots, you should have about one cup of sliced carrots. We love the flavor and texture of the carrots in here but make sure you don’t slice them too thick because they won’t cook through properly. Next, we’ll mince three large garlic cloves. The easiest way to peel a garlic clove is to first cut off the end and then smash it smashing will help release the skin so they peel easily.

Chicken Pot Pie Recipe

Once your garlic is finely minced, our last bit of prep is to finally chop one-fourth cup of fresh parsley. Place a large pot or Dutch oven over medium-high heat and add six tablespoons of butter Once the butter is melted, add your diced onions and your sliced carrots. Saute those together for about eight minutes stirring occasionally or until the veggies are soft. Next, stir in your sliced mushrooms then add your minced garlic.

Continue sauteing those for another five minutes until the mushrooms are softened. Next, sprinkle the top with cup of all-purpose flour and stir constantly for about minutes. Next, add two cups of chicken broth and one-half cup of heavy whipping cream. Bring your mixture to a simmer then continue cooking for another minute or until the mixture is a thick gravy consistency. Just before turning off the heat, add two teaspoons of salt and one-fourth teaspoon of black pepper or season the mixture to taste.

It’s important to have a well-seasoned mixture at this point. Now, add your four cups of shredded chicken along with one cup of frozen peas and one-fourth cup of finely chopped parsley. Stir that together until it’s well combined then take it off the heat and let it cool slightly as you roll out your pie crusts. Chicken Pot Pie We’re using two discs of our homemade pie crust that we’ve made the night before. These have been chilling in the refrigerator and homemade pie crust is the easiest thing to make.

Homemade Chicken Pot Pie

You can use store-bought in a pinch but I highly recommend trying homemade. One of the we love about this all-butter pie crust is it’s really easy to roll and work with. You want to have a large enough circle to fit your nine-inch pie pan and hang a little bit over the edges. Here’s our best tip for transferring a pie crust into your pan. Lightly dust your rolling pin with a little bit of flour to keep it from sticking then loosely wrap the dough around your rolling pin.

Now, simply unroll your crust right over your pie pan. Arrange the dough evenly into your pie pan so you have a little bit of dough hanging over the edges. Then pour your chicken pot pie filling that has been cooling slightly over your pie pan. Make sure you get every last drop because everything in here is delicious. Spread the filling evenly into the pie pan. And you’ll be tempted to eat the filling at this point. It is so tasty. Set that aside and we’re going to work on the top crust.

Lightly dust your work surface again with flour and roll the second pie dough disc into a -inch diameter circle. Now transfer that crust the same way and unwrap it directly over the surface of your chicken pot pie filling. Simply line up one edge and unroll. Chicken Pot Pie You’ll see there’s a little bit of pie crust overhang. That little bit of extra crust is a good thing. You’ll need it to crimp the edges later. So tuck the top crust under the bottom crust. I like to give the dough a little pinch to help it seal as I go.

Add Ingredients/ Easy Chicken Pot Pie

You can leave the edge like this for a more rustic look but crimping the edge is super simple. With one finger, press on the dough then pinch the dough around it with the two fingers on the other hand. This creates a beautiful fluted edge. If your crimped edge is sticking up above the center of the pie, one trick I learned to keep it from browning too much is just to pat it down. Chicken Pot Pie Next, cut five to six two-inch slits in the center of your pie.

To give the pie a beautiful golden brown color when it’s baked we’re going to brush it with an egg wash so beat one large egg then use a pastry brush to generously brush it all over the top of the pie. Make sure to also brush inside the crevices of your fluted edge. Lastly, because this is a savory pie, I love to garnish the top with a little bit of coarse salt and black pepper. Now bake the pie in the center of a preheated oven at degrees Fahrenheit for about two minutes

Or until the top crust is golden brown. If you notice the crust is browning too quickly, you can create a pie shield. You’ll need a square sheet of foil, cut a four-inch diameter circle out of the center of the sheet, and place it directly over the pie. Once the pie is out of the oven, you’ll want to let it rest for about minutes to cool slightly. Otherwise, the center will be piping hot. The hardest part about making this pie is the weight. Thankfully, it’s not too long. I’m so excited.

Garnish And Serve Chicken Pot Pie

I have waited long enough. The pie is still warm and you want it to be, it’s going to be perfect, trust me. Before we slice into this, I love to garnish with a little bit of parsley and that’s what I love about the cracked black pepper and the salt on top. Everybody knows it’s a savory pie. It’s time to dig into this. I cannot wait any longer. Okay, we’re going to cut a big slice. Oh, goodness. I’m so hungry and you can use a store-bought crust if you need to but making a homemade crust is so easy.

I mean, watch our video tutorial on this. You’ll be impressed how simple it is and it will be a store-bought crust all day long. It’s flaky, it’s buttery, it’s so good. And we use the same pie crust for sweet or savory pies. It is excellent. It’s like our go-to. It’s the only pie crust we use. So good. It’s like chicken and gravy. It is so saucy, and loaded. This is like the most satisfying pie you will try. It’s so good.

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And that filling is like perfectly thickened so it’s not going to fall apart. Okay, I’m I’m going for this because I’m so hungry. Okay, here we go. Yum. Look at that. Everything in this is so delicious and mouth-watering. And it’s like a meal in itself because it has meat, it has veggies, it has a crust. Chicken Pot Pie This is a home run. Chicken Pot Pie. That crust is so flaky and satisfying and what I love about this pie is the bottom crust does not get soggy.

It’s kind of weird but it’s perfect. It reheats well. I’m telling you, you will hope to have leftovers of this pie because the next day, it’s just as good. I love the mushrooms in here. They’re so tender and they add a lot of flavor so don’t skip them unless you don’t like mushrooms. Chicken Pot Pie Add the mushrooms. Maybe you’ll change your mind and then the sweet peas I love that little sweet pop of flavor in every bite the sweet carrots so much chicken.