Best Chicken Pot Pie
Ingredients
- 3 lbchicken breast
- 1 tspdried basil
- ½ tspsalt
- ½ tspground black pepper
- 1 tbspolive oil
- pie crust
either 4 store bought- 2 tops and 2 bottoms, or double the linked recipe.
- ⅝ cbutter
- ½an onion
chopped
- ⅝ cflour
- 3 ½ cchicken broth
- 1 cmilk
- 3 cfrozen mixed vegetables
thawed and patted dry
- ½ tspdried basil
- garlic powder
- salt and pepper to taste
- 1egg
beaten
Directions
- 1
To prepare chicken breast: Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.
- 2
Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling.
- 3
Preheat oven to 375°F. Butter a 9"x13" baking dish and set aside.
- 4
Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
- 5
Add flour and stir to combine. Continue cooking about 2 more minutes to reheat the mixture.
- 6
Slowly add in chicken broth, about 1/4 cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
- 7
Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn't burn at the bottom.
- 8
When sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, garlic powder, and salt and pepper. Stir. Then remove from heat and set aside.
- 9
Roll out half the pie crust on a lightly floured surface, and lay it in a greased 9"x13" baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.
- 10
Trim off the excess pie dough. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape.
- 11
With a pastry brush, brush beaten egg over top of pot pie.
- 12
Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through.
- 13
Remove from oven and allow to sit to firm for about 15-30 minutes before serving.
Best Chicken Pot Pie
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Ratings & Reviews
Based on 69 ratings
Rating Breakdown
About this Recipe
Craving the ultimate comfort food that brings everyone to the table? This Best Chicken Pot Pie recipe delivers on its promise of a truly satisfying, homemade meal, celebrated as the most well-loved dish in many homes.
What makes this the Best Chicken Pot Pie isn't just one thing, but a harmonious blend: a rich, savory chicken and vegetable filling enveloped in a creamy herbed gravy, all crowned with a golden, flaky, and buttery crust. It's a culinary hug in a dish, designed to be deeply satisfying and surprisingly straightforward to achieve.
Prepare for a comforting main dish classic that will quickly become a family favorite. Each generous bite offers tender chicken breast and a medley of vibrant frozen mixed vegetables suspended in a luscious, savory gravy, perfectly balanced with the aromatic touch of dried basil and garlic powder. The crust provides that essential crisp, buttery contrast to the creamy filling, making every forkful a delight. This hearty meal provides 455 calories per serving, offering warmth and satisfaction.
The recipe offers flexibility with the crust, allowing you to use either store-bought pie crusts (two for the bottom, two for the top) or a homemade double batch for that extra touch. Feel free to adjust the salt and pepper to your personal taste, and similarly, the garlic powder can be tweaked for a stronger or more subtle flavor profile.
Perfect as a hearty main dish for a comforting family dinner, this pot pie stands beautifully on its own. Its rich, familiar flavors make it an ideal centerpiece for any gathering, promising smiles all around.