This is the BEST Homemade Chicken Pot Pie
Doesn’t it feel like a great day to have chicken pot pie? A cozy chicken pot with a flaky crust and a perfect creamy sauce filling with chicken, peas, carrots, mushrooms and onions is such a great comfort food that almost anyone would love any night of the week!
While many of us are familiar with the convenience of popping in a frozen pot pie for a busy weeknight, there is something really satisfying about making a great one from scratch. I’m going to share my favorite homemade pot pie recipe today and feel free to sub the chicken for turkey to use up some of your leftover turkey from your Thanksgiving feast this year.
As I often do with recipes, I had to look up a little history on pot pies and some of the things I learned were absolutely fascinating, albeit a little strange, to put it mildly, by today’s standards.
Here are a few interesting nuggets about the history of pot pies:
I apologize if some of these facts were so out there that they made you lose your appetite a bit for pot pies, but let me take you back to 2022, where amazing recipes are abundant and you know this cozy pot pie with perfect flaky crust is going to be just the thing you need on a chilly fall or winter night! Here is my favorite five-star recipe for chicken pot pie from Natasha’s Kitchen.
1 homemade pie crust, (2 disks)
4 cups cooked chicken, shredded*
6 tablespoons unsalted butter
1 medium yellow onion, (1 cup chopped)
2 medium carrots, (1 cup) thinly sliced
8 ounces white or brown mushrooms, (stems discarded), sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
2 cups chicken stock
1/2 cup heavy cream
2 teaspoons fine sea salt, or to taste, plus kosher salt to garnish
1/4 teaspoon black pepper, plus more to garnish
1 cup frozen peas, do not thaw
1/4 cup parsley, finely chopped, plus more to garnish
1 egg, beaten for egg wash
Directions:
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While many of us are familiar with the convenience of popping in a frozen pot pie for a busy weeknight, there is something really satisfying about making a great one from scratch. I’m going to share my favorite homemade pot pie recipe today and feel free to sub the chicken for turkey to use up some of your leftover turkey from your Thanksgiving feast this year.
As I often do with recipes, I had to look up a little history on pot pies and some of the things I learned were absolutely fascinating, albeit a little strange, to put it mildly, by today’s standards.
Here are a few interesting nuggets about the history of pot pies:
- Pot pies go all the way back to ancient Greeks, who cooked meats with other ingredients in open pastry shells called Artocreas.
- Fast forward to the Roman Empire and they knew what was good and added the top crust. Good call! Some of the first pot pies that were made in the Roman Empire actually had live birds that would fly out when sliced into. How crazy is that? That is what they are referring to in the nursery rhyme where it says, “Four and twenty black birds baked into a pie”.
- England really revived the spirit of the pot pie in the 16th century and took things very seriously. This was a great way for chefs to really showcase their skills and they often had very intricate designs and made pretty cutouts with extra dough on the top. One cookbook around this time even famously had a recipe for a sort of “telescopic pie” where five birds were stuffed inside the other, then wrapped in dough. In the Elizabethan era, fancy meat pies were served all the time at banquets, but more simple pies were made for the common people, with simple ingredients that were easy to come by and a pie crust to add some bulk to the meal.
- The popularity of pot pies moved West as many settled into America. The earliest American cookbook from 1796, called “American Cookery”, contained recipes for Stew Pie, Sea Pie, and Chicken Pie, which are all variations of pot pie.
- By 1950, pot pies were an American staple and this is when pot pies hit the freezer aisle at the grocery stores. Frozen meals were very popular after the war, and pot pies were definitely a popular choice for this. Some of the big brands that created frozen pot pies were brands you’d recognize today like Morton, Marie Callender, and Stouffer’s.
I apologize if some of these facts were so out there that they made you lose your appetite a bit for pot pies, but let me take you back to 2022, where amazing recipes are abundant and you know this cozy pot pie with perfect flaky crust is going to be just the thing you need on a chilly fall or winter night! Here is my favorite five-star recipe for chicken pot pie from Natasha’s Kitchen.
Chicken Pot Pie
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky Pie Crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone. Author: Natasha Kravchuk Recipe Type: $12-$16 Total Time: 1 10 hourminutes
Prep time:
Cook time:
Serving size: 8
Calories per serving: 881
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 881
1 homemade pie crust, (2 disks)
4 cups cooked chicken, shredded*
6 tablespoons unsalted butter
1 medium yellow onion, (1 cup chopped)
2 medium carrots, (1 cup) thinly sliced
8 ounces white or brown mushrooms, (stems discarded), sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
2 cups chicken stock
1/2 cup heavy cream
2 teaspoons fine sea salt, or to taste, plus kosher salt to garnish
1/4 teaspoon black pepper, plus more to garnish
1 cup frozen peas, do not thaw
1/4 cup parsley, finely chopped, plus more to garnish
1 egg, beaten for egg wash
Directions:
In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.
Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
Bake at 425?F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Source: natashaskitchen.com
Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.
Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
Bake at 425?F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Source: natashaskitchen.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
