Chicken Pot Pie
October 27, 2025 • 0 comments
This recipe from https://natashaskitchen.com/chicken-pot-pie-recipe/ turned out amazing! The perfect classic comfort food recipe.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (See our Lard Pie crust recipe for a great crust!) 1 Homeade Pie crust
- (2 chicken breast) Single Chicken Breast
- (6 Tbsp) Unsalted Butter
- (1) Medium yellow onion
- (2) Medium carrots
- (8 oz) Brown or white mushrooms, stems discarded, sliced
- (1/2 cup) Heavy Cream
- (2 tsp) fine sea salt
- (1/4 tsp) Black Pepper
- (1 cup) frozen peas
- (1/4 cup, finely chopped, plus more to garnish) Parsley
- (1 egg, beaten for egg wash) Free-Range Eggs
- (1/3 cup) All purpose flour from Gaurdian Grains
- (1 tsp) Fresh Rosemary
- (1 tsp) Fresh Thyme
- (2 cups) Pastured Chicken Broth
- (3, minced) Garlic Cloves
Directions
- cook and shred 2 large chicken breasts to get 4 cups of shredded chicken.
- In a dutch 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 ⅓ cup flour, we love and use Guardian Grains and stir constantly for 2 minutes. Add chicken broth , and ½ cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, ¼ tsp black pepper, or season to taste. It should be well-seasoned.
- Add shredded cooked chicken, frozen peas, and ¼ cup parsley, Thyme and Rosemary. 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 deep 9 inch pie crust pan. 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.
