The Coziest Chicken Pot Pie #shorts

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Melt the butter in a Dutch oven. Add the onion and carrots and sauté over medium heat for 8 minutes until soft. Add the mushrooms and garlic and sauté 5 more minutes until the mushrooms soften.
2. Stir in the flour constantly for 2 minutes. Add the chicken stock and heavy cream, bring to a simmer and cook 1 minute until thick like gravy. Season with 2 tsp salt and 1/4 tsp black pepper, adjusting to taste.
3. Stir in the shredded chicken, frozen peas and 1/4 cup parsley. Remove from heat and let cool slightly while you roll out the crusts.
4. Roll one chilled crust into a 12-inch circle and fit it into a deep 9-inch pie dish. Spoon the filling over it.
5. Roll the second crust into a 10-inch circle and lay it over the filling. Fold the excess dough under the bottom crust and crimp the edges to seal. Cut 5 small slits in the top. Brush with beaten egg and sprinkle lightly with coarse salt and pepper.
6. Bake at 425°F for 30-35 minutes, until the top is golden brown. If the edges brown too quickly, cover them with a foil ring cut from a 4-inch circle. Rest 15 minutes before slicing.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

GarlicOnionEggCarrotCreamMushroomHeavy creamChicken