the best chicken pot pie ever!
(47 ratings)
I get a request from my family to make this dish at LEAST once a month. I typically make two at a time as it is eaten up quickly. They're wonderful to share with a neighbor.
Blue Ribbon Recipe
On a cold night, there's nothing better than a flaky chicken pot pie hot out of the oven. Pure comfort food. This one should be in your winter line up. It's filled with chicken and veggies. You can either make your own pie dough or pick up some at the supermarket. Delish! Check out more of our delicious chicken recipes!
— The Test Kitchen
@kitchencrew
►
(47 ratings)
yield
6 -8
prep time
1 Hr 10 Min
cook time
30 Min
method
Bake
Ingredients For the best chicken pot pie ever!
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2 lbboneless skinless chicken breasts
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2 cchicken broth (enough to cover breasts)
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1/2 tspsalt
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1/4 tspground black pepper
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1 1/2 chalf and half
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3 Tbspbutter
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1 mdonion, chopped
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1 ccelery, chopped
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1/3 call-purpose flour
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1 Tbspfreshly chopped parsley
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1/2 tspdried thyme
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1 1/2 cfrozen mixed vegetables, thawed (I use green beans, corn, carrots, and peas)
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2homemade or store-bought pie crust pastries (for double crust pie)
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2 mdpotatoes, cooked and cubed (or 1 can small white potatoes, cubed)
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1egg, lightly beaten
How To Make the best chicken pot pie ever!
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1Cut each chicken breast into thirds. To a large saucepan over medium-high heat, add the chicken breasts, chicken broth, salt, and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until the chicken is no longer pink in the center and the juices run clear.
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2Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off the fat. Add enough canned broth to equal 1 cup, if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut the chicken into 1/2-inch pieces.
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3In the same pan, melt the butter over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in the flour until well blended. Gradually stir in the broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is too much liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine.
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4Preheat the oven to 400 degrees F. Line a deep pie dish with one of the pastries and pour the mixture in, almost to the top.
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5Cover the mixture with the second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the top of the pastry then brush with the egg. Use any leftover scraps from the pastries to make a design on top if you wish.
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6Bake for 30 minutes, or until the crust is golden brown and the filling is bubbling. Let cool 10 minutes to set up and serve. When done, the inside ingredients will be thick and creamy.
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https://www.youtube.com/watch?v=YFSVTSjklQ4
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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