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This chicken pot pie recipe by Natashas Kitchen on YouTube is creamy and comforting made in one pot. It has all of the comforts of a classic without the effort of making a homemade crust. Chicken pot pie is a meal for itself and it’s loaded with tender chicken, potatoes, and veggies. It’s a meal in itself and will go along with any crusty bread or dinner rolls. This is an easy dish to make a big batch for family or keep for leftovers for the next day.
Ingredients:
- 6 Tbsp unsalted butter
- 1 medium yellow onion 1 cup chopped
- 2 medium carrots thinly sliced into rings
- 2 celery sticks finely chopped
- 8 oz white or brown mushrooms sliced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes peeled and sliced into 1/4” thick pieces.
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley finely chopped, plus more for garnish
Directions:
First, heat a dutch oven or soup pot over medium-high heat and melt in the butter. Add chopped, chopped celery and sliced carrots. Saute for about 5-7 minutes and stirring occasionally. Continue to watch Natashas Kitchen on YouTube for full instructions and details.
Next, add the shredded chicken, frozen peas, frozen corn, heavy whipping cream, and parsley. Bring back to a simmer and continue to cook for about 5 more minutes or until peas and corn are tender. Season to taste.
Overall, this is an easy one-pot meal that is super comforting for cold winter days. Chicken pot pie is one of my favorite meals, and you can bake canned biscuits on the side to serve as the crust of the dish. It’s a filling meal that screams American classics.
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