Best Chicken Pot Pie
Ingredients
Chicken Breast
- 3 pounds chicken breast
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
Pot Pie
- pie crust Either 4 store bought- 2 tops and 2 bottoms, or double the linked recipe.
- 2/3 cup butter
- 1/2 an onion chopped
- 2/3 cup flour
- 3 1/2 cups chicken broth
- 1 cup milk
- 3 cups frozen mixed vegetables thawed and patted dry
- 1/2 teaspoon dried basil
- pinch of garlic powder
- Salt and pepper to taste
- 1 egg beaten
Instructions
- 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.
- Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling.
- Preheat oven to 375°F. Butter a 9"x13" baking dish and set aside.
- Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
- Add flour and stir to combine. Continue cooking about 2 more minutes to reheat the mixture.
- Slowly add in chicken broth, about 1/4 cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
- 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.
- 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.
- 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.
- 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.
- With a pastry brush, brush beaten egg over top of pot pie.
- 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.
- Remove from oven and allow to sit to firm for about 15-30 minutes before serving.
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