The Best HOMEMADE CHICKEN POT PIE RECIPE I Ever Made

- Hello

ever

yone. I'm Natasha from NatashasKitchen.com, and today I'm going to teach you how to make the

best

chicken

pot pie. (funky music) You'll love that super easy buttery, flaky pie crust, and wait until you see the filling. It's unforgettably good. Let's start because I'm hungry. (slapping with hands) We'll start with a roast

chicken

. You will need four cups of cooked, shredded chicken. You can use a store-bought rotisserie chicken or try the easy

recipe

I'll link in the notes. This is also a great way to use up leftover chicken or even turkey, and you can use light or dark meat to make chicken pot pie.

You can use two forks or just use your hands to shred the meat into small pieces. Set it aside and we'll quickly prepare your vegetables. Finely chop eight ounces or half a pound of mushrooms, and brown or white mushrooms are fine. To cut them more safely, so that the mushrooms have a flat surface, cut them in half and then cut them into thin slices. They may look like a lot of mushrooms, but they shrink quite a bit once cooked. Set them aside and now let's chop a medium yellow onion. And if you don't already have one, a food scraper makes food preparation a lot easier.

This is probably one of my favorite tools in the kitchen and I'll link to it in the notes. Next, thinly slice two medium carrots. You should have about a cup of sliced ​​carrots. We love the flavor and texture of carrots here, but be sure not to slice them too thick or they won't cook through. Another quick tip for safety when cutting carrots, to make them more stable, cut them in half and then cut them into thin slices. Next, we will crush three large cloves of garlic. The easiest way to peel a clove of garlic is to first cut off the end and then crush it.

Doing so will loosen the skin so it peels off easily. Once the garlic is finely chopped, our last preparation is to finely chop a quarter cup of fresh parsley. Once all the ingredients are prepared and ready to use, it's time to turn on the stove. Place a large pot or saucepan over medium-high heat and add six tablespoons of butter. This is one of my favorite dutch pots. It's a quarter and a half and I'll link to it in the notes. Once the butter melts, add the chopped onions and sliced ​​carrots. Sauté all together for about eight minutes, stirring occasionally, or until the vegetables are soft.

Then, add the sliced ​​mushrooms. Then add the chopped garlic. (funky music) Continue sautéing for another five minutes until the mushrooms soften. Next, sprinkle the top with a third of a cup of all-purpose flour and stir constantly for about two minutes. The flour should be a golden color and you are basically making a roux, which will help thicken the sauce. Next, add two cups of chicken broth and half a cup of heavy whipping cream. Bring the mixture to a simmer, then continue cooking for another minute or until the mixture has the consistency of a thick sauce.

Just before turning off the heat, add two teaspoons of salt and a quarter teaspoon of black pepper, or season the mixture to taste. It is important to have a well-seasoned mixture at this point. Now, add four cups of shredded chicken, along with one cup of frozen peas and a quarter cup of finely chopped parsley. Stir

ever

ything until well combined. Then, remove it from the heat and let it cool slightly while you roll out the cake batters. We are using two disks of our

home

made

pie dough that we

made

the night before. They have been chilling in the refrigerator and

homemade

pie crust is the easiest thing to make.

You can use store-bought in a pinch, but I recommend trying it at home. Check out our easy video tutorial for the

best

homemade pie crust. I'll link to that in the notes. Lightly flour your work surface. Next, roll a disk of chilled pie dough into a 12-inch diameter circle. One of the things we love about this buttery pie dough is that it is so easy to roll and work with. You want to have a circle large enough to fit in your nine-inch cake pan and hang over the edges a little. This is our best tip for transferring cake batter to your pan.

Lightly dust the rolling pin with a little flour to prevent it from sticking. Then, loosely wrap the dough around the rolling pin. Now, simply unroll the crust onto the pie plate. Place the dough evenly in the pie pan, so that there is a little dough hanging over the edges. Next, pour the slightly cooled chicken pie filling onto the pie plate. Make sure you consume every last drop because everything here is delicious. Spread the filling evenly in the pie plate. And at this point you will be tempted to eat the filling. It is very tasty. Set it aside and we'll work on the top crust.

Lightly dust your work again with flour and roll the second disk of pie dough into a 10-inch diameter circle. Now, transfer that crust the same way and unwrap it directly onto the surface of the chicken pot pie filling. Simply line up one edge and unroll. You will see a little bit of pie dough sticking out. That little extra crust is a good thing. You'll need it to fold the edges later. So tuck the top crust under the bottom crust. I like to give the dough a pinch to help it seal as I go. You can leave the edge like this to give it a more rustic look, but folding the edge is very easy.

Using one finger, press the dough and then pinch the dough around it with the two fingers of your other hand. This creates a beautiful ribbed edge. If the crimped edge is sticking out of the center of the cake, a trick I learned to prevent it from browning too much is to simply pat it down. Next, cut five to six two-inch slits in the center of your cake. This will create vents for steam to escape. To give the cake a beautiful golden brown color when it is baked, we will brush it with beaten egg. Then beat a large egg.

Then use a pastry brush to generously brush the entire top of the cake. Be sure to brush the inside of the grooved edge crevices as well. Lastly, since this is a savory pie, I love to garnish the top with some coarse salt and black pepper. Now, bake the pie in the center of a preheated 425 degree Fahrenheit oven for about 30 to 35 minutes or until the top crust is golden brown. If you notice that the crust is browning too quickly, you can create a pie shield. You will need a square sheet of aluminum foil. Cut a four-inch diameter circle in the center of the sheet and place it directly on the cake. (funky music) Once the cake is out of the oven, you'll want to let it sit for about 15 minutes to cool a little.

Otherwise the center will be very hot. The hardest part of making this cake is the waiting. Fortunately, it's not too long. (laughs) I'm very excited. I've waited long enough. The cake is still warm and you want to be. It's going to be perfect, believe me. Before I cut this, I love to garnish with a little parsley, and that's what I love about the cracked black pepper and salt on top. Everyone knows it's a tasty cake. Oh, yum, yum, yum. I think the first time my daughter tried this she was disappointed because I told her she had cake.

She thought it was a sweet cake, so she grimaced. It's time to delve into this. I can not wait more. Well. Let's cut a big piece. Oh God. I am so hungry. And you can use a store-bought foundation if you really need to, but making a homemade foundation is very easy. I mean, check out our video tutorial on this. You'll be impressed by how simple it is and it will beat a store-bought crust all day long. It's flaky. It's buttery. It's so good. And we use the same pie dough for sweet or savory pies. It's excellent.

It's like our option. It's actually the only pie crust we use. So good. Well. Here we go. A big chunk for me. (laughs) I'm excited. Oh yeah, getting closer. Watch this. It's like chicken in sauce. It's so spicy and loaded. This is the most satisfying cake you will ever try. It's so good. And that filling has been thickened perfectly, so it won't fall apart. Well. I'm going for this because I'm very hungry. Well. Here we go. MMM. Check it out. Everything about this is so delicious and delicious. Hmm. And it's like a meal in itself because it has meat, vegetables and crust.

Well. Here we go. Hmm. Hmm. This is a home run. (laughs) Very good. That crust is so flaky and satisfying. And what I love about this cake is that the crust doesn't get soggy. It's a little weird, but it's perfect. It reheats very well. I'm telling you, you'll hope you have leftovers from this cake because it's just as good the next day. Get one for mom. I love the mushrooms here. They are very tender and add a lot of flavor, so don't skip them unless you really don't like mushrooms. Add the mushrooms. Maybe you'll change your mind.

And then the sweet peas. I love that little sweet hint of flavor in every bite. Sweet carrots. A lot of chicken. And the chicken is super tender in that sauce. Absorb some of it. Ah, I'm still talking about that. I keep thinking about taking my next bite. I can not wait. Okay, we have to... I have to, okay. See you in our next video.