natasha's kitchen chicken pot pie recipe Chicken pot pie recipe (video)

Alright folks, buckle up buttercups, because we’re diving headfirst into the creamy, dreamy, flaky abyss that is…Chicken Pot Pie! You know, that dish that screams “comfort food” louder than your grandma yelling at you to eat your vegetables? Yeah, that one. We’re tackling it. Wish me luck.

Chicken Pot Pie Recipe (VIDEO)

Let’s be honest, looking at this picture, you’re either drooling uncontrollably or thinking, “Oh great, another complicated recipe I’ll screw up.” Don’t worry, I’m here to tell you that even if you can’t boil water without setting off the smoke alarm, you can probably manage this. Probably. No promises though, I’m not responsible for any kitchen fires.

So, you’re probably thinking, “What mystical ingredients do I need to conjure this savory masterpiece?” Well, grab your shopping cart (or, you know, click a few buttons if you’re a millennial), because here we go:

Ingredients:

• **For the Chicken:** Enough chicken to make you question your life choices if you were a chicken. (About 2-3 cups cooked and shredded).
• **Veggies:** A rainbow of frozen peas and carrots, because who has time to actually chop vegetables these days? (Okay, maybe you do, but I don’t). Add some onion and celery for that “I actually tried” vibe.
• **The Creamy Goodness:** Butter, flour, chicken broth, heavy cream (or half-and-half if you’re feeling virtuous…but don’t), and a dash of seasoning. Don’t skimp on the butter, life’s too short.
• **The Crust:** Store-bought pie crust. Let’s be real, nobody’s got time for homemade pie crust unless you’re competing on a baking show. And if you are, why are you reading this? Go win!

Instructions:

1. **Boil the Chicken (or buy a rotisserie chicken):** If you’re boiling, simmer until cooked through. If you’re buying rotisserie, high five yourself for being efficient. Shred that chicken like it owes you money.
2. **Sauté the Veggies:** Melt butter in a large skillet. Add your chopped onion and celery, and cook until softened. Then, throw in those frozen veggies and give them a good stir.
3. **Make the Sauce:** Sprinkle flour over the veggies and cook for a minute or two to get rid of that raw flour taste. Slowly whisk in chicken broth until smooth, then stir in your heavy cream (or half-and-half, you saint). Season with salt, pepper, and any other spices that make your heart sing.
4. **Combine and Simmer:** Add the shredded chicken to the sauce and veggies. Let it simmer for a few minutes to let all the flavors meld together. This is where the magic happens.
5. **Assemble the Pie:** Pour the chicken mixture into a pie dish. Top with your store-bought pie crust. Cut a few slits in the crust to let steam escape.
6. **Bake:** Bake at 375°F (190°C) for about 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
7. **Cool (Slightly):** Let the pie cool for at least 10 minutes before serving. Trust me on this one. Molten chicken filling is not your friend.
8. **Devour:** Serve and enjoy the fruits (or chickens and vegetables) of your labor!

There you have it! Your very own Chicken Pot Pie. If it looks like the picture, congratulations, you’re a culinary genius! If it looks like something the cat dragged in, don’t worry, it probably still tastes delicious. Remember, cooking is all about experimenting and having fun. So go forth and pot pie!

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