The BEST Chicken Pot Pie Ever!
By
Martha Ray Deen
@MarthaRayDeen
8
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
Ingredients
-
2 lbchicken breasts, boneless and skinless
-
2 cchicken broth (enough to cover breasts)
-
1/2 tspsalt
-
1/4 tspground black pepper
-
1 1/2 chalf and half
-
3 Tbspbutter (yes, 3 tablespoons!)
-
1 mediumonion, chopped
-
1 ccelery, chopped
-
1/3 call-purpose flour
-
1 1/2 cfrozen mixed vegetables, thawed (I use green beans, corn, carrots and peas)
-
2 mediumpotatoes, cooked and cubed (or 1 can small white potatoes, cubed)
-
1 Tbspparsley, freshly chopped
-
1/2 tspthyme, dried
-
2pie pastry (for double crust pie)
-
1egg, lightly beaten
How to Make The BEST Chicken Pot Pie Ever!
- 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.