the best chicken pot pie ever

★★★★★ 1 Review
CyndyTB avatar
By Cynthia Turley Bennett
from Tumwater, WA

I made this for dinner and both my husband and I loved it. He had seconds, because he liked it so much.

serves 8
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For the best chicken pot pie ever

  • 1 lb
    chicken breast - boneless, skinless
  • 1 lb
    chicken thighs, skinless and boneless
  • 1/2 tsp
    salt
  • 1/4 tsp
    ground black pepper
  • 1 1/2 c
    half and half (i used fat free)
  • 3 Tbsp
    margarine
  • 1 md
    onion (i prefer red onions)
  • 1 c
    celery - chopped
  • 1/3 c
    flour - all purpose
  • 1 1/2 c
    frozen mixed vegetables - thawed (use your favorite mix)
  • 2 md
    potatoes - cooked and cubed
  • 1 Tbsp
    parsley - fresh
  • 1/2 tsp
    thyme, dried
  • 2
    pie crust (i mix up bisquick biscuits and rolled out 2 crusts)
  • 1
    egg - slightly beaten (i added a small amount of water)
  • 2 c
    chicken broth
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How To Make the best chicken pot pie ever

  • 1
    In a large saucepan over medium high heat, combine the chicken breasts, thighs, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 min., or until chicken is no longer pink in the center and the juices run clear.
  • 2
    Remove the chicken and let cool. Pour 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 & half to the broth to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
  • 3
    In same pan, melt margarine over medium heat. Add the onion & celery. Sauté, stirring, for 3 min. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens & boils. (you will think this is TOO MUCH liquid, but it's not. Add the chicken & vegetables to the broth & stir to combine. Line a deep pie dish with one of the pastries & pour mixture in, almost to the top.
  • 4
    cover mixture with 2nd pastry - seal edges pinching together - cut vents or prick with a fork - brush the top with egg.
  • 5
    Bake at 400 degrees for 30 minutes or until the crust is golden brown & the filling is bubbling. Let cool for 10 minutes and serve.
  • 6
    When done, the inside ingredients will be thick and creamy.

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