MarthaRayDeen . Recipe

The BEST Chicken Pot Pie Ever!

By MarthaRayDeen . MarthaRayDeen


Rating:
Serves:
6-8
Prep Time:
Cook Time:
Method:
Bake
Comments:

I get a request from my family to make this dish at LEAST once a month. I typically make two at a time as these are eaten up quickly and they're wonderful to share with a neighbor.

Blue Ribbon Recipe

Notes from the Test Kitchen:
Pot pie has been a comfort food for my family for many years and this one is sure to be in our line up in the future. Delish!

Ingredients

2 lb
chicken breasts, boneless and skinless
2 c
chicken broth (enough to cover breasts)
1/2 tsp
salt
1/4 tsp
ground black pepper
1 1/2 c
half and half
3 Tbsp
butter (yes, 3 tablespoons!)
1 medium
onion, chopped
1 c
celery, chopped
1/3 c
all purpose flour
1 1/2 c
frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas)
2 medium
potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
1 Tbsp
parsley, freshly chopped
1/2 tsp
thyme, dried
2
pie pastry (for double crust pie)
1
egg, lightly beaten

Directions Step-By-Step

1
In a large saucepan over medium high heat, combine 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 chicken is no longer pink in the center and the juices run clear.
2
Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off 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 chicken into 1/2 inch pieces.
3
In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in 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. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
4
Cover mixture with 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 pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
5
Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
6
When done, the inside ingredients will be thick and creamy.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: For Kids, Heirloom

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145 Comments

user
Glenda Cormier glendac105
Apr 9, 2015
Sorry, I had a brain freeze regarding pie crust. Forgot about the "unroll" ones. Made this the other night and it was really good. Note to self for next time. Either cook the potatoes longer or use canned and add season all or more salt and pepper after combining filling. thanks for sharing.
user
Sharon Richardson mommasnthekitchen
Apr 8, 2015
I gave this recipe a 5-star rating.
user
Sharon Richardson mommasnthekitchen
Apr 8, 2015
I doubled the recipe for this, and it made enough for four pot pies for us! We shared some with another family. You named it right! It is truly the very best chicken pot pie I have ever tasted, and all my family seems to agree! Thank you for sharing this GREAT recipe! :)
user
Carol Speight CanadianShe_Wolf
Apr 4, 2015
Glenda Cormier..I used regular pie pastry for my version....because that is the way we like it. I suppose you could use the puff pastry for just the top...your choice. Since I have "shared recipes with anyone", one thing I have learned...not many leave the recipe the way the person sharing it has "shared" it. Everyone seemingly wants to put their own spin on those tried & true shared recipes!!!!
At nearly age 70.,,,( AND having been keeping house and preparing meals since I was barely15!)...I have come to the conclusion that I can share "my T&T recipes" BUT if people want to change it to their own liking..then so be it BUT I choose to not listen to complaints about the outcome of the altered recipe...UINLESS it is truly enjoyed by the currant prepare-er..just saying.....;)
AND Peggy Elliot....IF you are referring to my method of making individual 4-inch pies....YES! I make, assemble wrap really, really, really well...date and freeze with baking instructions inside the first layer of wrap! Good luck! (Y)
user
Lea Walsh Lea860
Apr 1, 2015
Excellent recipe! I pretty much followed it as written except that I boiled the chicken in water instead of broth. Really delish!!! Yes, you can cut down on calories by using milk instead of half and half, but give me the half and half and day! I did find that I had to bake it about twice as long as indicated at 400 degrees, but I do recommend checking at 30 minutes anyway since ovens can vary widely. Thanks for posting MarthaRay!