The BEST Chicken Pot Pie Ever!

MarthaRayDeen . Recipe

By MarthaRayDeen . MarthaRayDeen

45 Min
30 Min

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!


2 lb
chicken breasts, boneless and skinless
2 c
chicken broth (enough to cover breasts)
1/2 tsp
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
pie pastry (for double crust pie)
egg, lightly beaten

Directions Step-By-Step

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.
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.
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.
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.
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.
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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Tiffany Bush tsteeltown
May 20, 2015
I gave this recipe a 5-star rating.
Blondie Pussycat blondie8080
Apr 28, 2015
Ok...I just read above comment...I was confusing this recipe with BAKED CHICKEN AND DUMPLINGS, from Dana Moore.
Girl some times I'm coo-coo cray-cray!
I have made this one on a 13x9, though. It's time to make it again!
Happy cooking, as Bon App├ętit. =^. .^=
Blondie Pussycat blondie8080
Apr 24, 2015
Mona~A 13x9 or 15x10 would work! It looks like Dana's was in one of those sizes.
=^. .^=
Mona Greer kentuckylady1717
Apr 23, 2015
Thanks Blondie, I did read some of the reviews, too many to read right now, but I did find my answer....yeah, I know it's been on a long time, think I commented on it when it first came out, and then maybe a couple of times later when someone wrote something interesting...these comments really help, I don't have the pie pan you have, but want to get one tho....and it's good know what inch pie used, as I have both 8 & 9 inch , but just thought this would be good to make for company in a 9x13 and even would be good to take to pot lucks daughter is always calling me and asking what she can make for pot she gets tired of making the same thing, and I think this would go over great.

Thanks again....I just figured I could get my answer without reading 149 comments !!, but I did find it right away....JAP members are the best ever.....
Plan on making this pretty soon.....I have so many recipes on here I want to make, the latest is the chocolate pie,,,,,made without any it.......
Blondie Pussycat blondie8080
Apr 23, 2015
Mona~read the comments, and I bet you'll find the answer. This recipe has been under discussion at least a year, maybe longer. I love this recipe! I hope you enjoy it as much as I do.

=^. .^=