The Best Chicken Pot Pie Ever

The Best Chicken Pot Pie Ever

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Cynthia Turley Bennett

By
@CyndyTB

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

Rating:

★★★★★ 1 vote

Serves:
8
Prep:
1 Hr
Cook:
30 Min
Method:
Bake

Ingredients

  • 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 medium
    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 medium
    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

How to Make The Best Chicken Pot Pie Ever

Step-by-Step

  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.

Printable Recipe Card

About The Best Chicken Pot Pie Ever

Course/Dish: Chicken Savory Pies
Main Ingredient: Chicken
Regional Style: American



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