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the best chicken pot pie ever

(47)
MarthaRayDeen avatar
Blue Ribbon Recipe by
Martha Ray Deen
@MarthaRayDeen
Charlotte, NC

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 lineup. Best part is it is fairly easy to make... but no one needs to know that. Inside of the flaky crust, the filling is creamy and full of chunks of chicken and veggies. Make your favorite crust or pick up one at the supermarket.

— The Test Kitchen @kitchencrew
(47)
yield 6 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For the best chicken pot pie ever

  • 2 lb
    boneless skinless chicken breasts
  • 2 c
    chicken broth, plus more if needed
  • 1/2 tsp
    salt
  • 1/4 tsp
    ground black pepper
  • 1 1/2 c
    half and half
  • 3 Tbsp
    butter
  • 1 md
    onion, chopped
  • 1 c
    celery, chopped
  • 1/3 c
    all-purpose flour
  • 1 Tbsp
    freshly chopped parsley
  • 1/2 tsp
    dried thyme
  • 2 md
    potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
  • 1 1/2 c
    frozen mixed vegetables, thawed
  • pie crust for a double crust pie, homemade or store-bought
  • 1 lg
    egg, lightly beaten

How To Make the best chicken pot pie ever

  • Cook chicken breasts in chicken broth.
    1
    Cut each chicken breast into thirds. To a large saucepan, over medium-high heat, add the chicken breasts, broth, salt, and pepper. Bring to a boil. 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.
  • Remove broth and add half and half.
    2
    Remove 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.
    3
    Cut the chicken into 1/2-inch pieces.
  • Saute onions and celery in butter and add flour.
    4
    In a large skillet, melt the butter over medium heat. Add onion and celery. Saute, stirring, for 3 minutes. Stir in the flour until well blended.
  • Add parsley and thyme.
    5
    Add parsley and thyme.
  • Add broth mixture and stir until thickened.
    6
    Gradually stir in the broth mixture. Simmer, stirring constantly, until the sauce thickens and boils.
  • Add the chicken.
    7
    Once the mixture is thickened, add the chicken.
  • Add frozen veggies and cubed potatoes.
    8
    Add the diced potatoes and mixed vegetables. Stir until combined.
  • Add pie crust to a deep dish pie plate.
    9
    Preheat the oven to 400 degrees F. Line a deep pie dish with one of the pastries.
  • Add the filling to the pie crust.
    10
    Spread the filling into the pie crust.
  • Add the second crust, seal the pie crust, and cut vents.
    11
    Cover 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.
  • Brush with an egg wash.
    12
    Brush the crust with the beaten egg. Use any leftover scraps from the pastries to make a design on top if you wish.
  • Bake until crust is golden brown.
    13
    Bake for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes to set up and serve. When done, the inside ingredients will be thick and creamy.
  • 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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