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the best chicken pot pie ever!

(47 ratings)
Blue Ribbon Recipe by
Martha Ray Deen
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 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!

  • 2 lb
    boneless skinless chicken breasts
  • 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
  • 1 md
    onion, chopped
  • 1 c
    celery, chopped
  • 1/3 c
    all-purpose flour
  • 1 Tbsp
    freshly chopped parsley
  • 1/2 tsp
    dried thyme
  • 1 1/2 c
    frozen mixed vegetables, thawed (I use green beans, corn, carrots, and peas)
  • 2
    homemade or store-bought pie crust pastries (for double crust pie)
  • 2 md
    potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
  • 1
    egg, lightly beaten

How To Make the best chicken pot pie ever!

  • Chicken breasts cooking on the stove.
    Cut 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.
  • Chicken cut into pieces.
    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 into 1/2-inch pieces.
  • Filling ingredients in a skillet.
    In 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.
  • Filling poured into a deep dish pie plate.
    Preheat 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.
  • Top pastry added to the chicken pot pie.
    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 then brush with the egg. Use any leftover scraps from the pastries to make a design on top if you wish.
  • Slice of chicken pot pie on a plate.
    Bake 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.