the best chicken pot pie ever!

★★★★★ 46 Reviews
MarthaRayDeen avatar
By Martha Ray Deen
from 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 these are 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 chicken pot pie 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
★★★★★ 46 Reviews
serves 6-8
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For the best chicken pot pie ever!

  • 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 md
    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 md
    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

How To Make the best chicken pot pie ever!

  • Chicken breasts cooking on the stove.
    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.
  • Chicken cut into pieces.
    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.
  • Filling ingredients in a skillet.
    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.
  • Filling poured into a deep dish pie plate.
    4
    Line a deep pie dish with one of the pastries and pour the mixture in, almost to the top.
  • Top pastry added to the chicken pot pie.
    5
    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.
  • Slice of chicken pot pie on a plate.
    6
    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.
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