the best chicken pot pie
This recipe is the best chicken pot pie because it is so easy to make and so delicious. It only requires a few simple ingredients that you probably already have in your pantry, and it comes together in just minutes.
Ingredients
- Breast of Chicken
- 3 lb chicken breast
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- Pot Pie
- Pie crust You can either buy 4 pie crusts two tops and two bottoms or make your own using the link below.
- 1/3 cup butter
- Half an onion chopped
- 2/3 cup flour
- 3 1/2 cups chicken broth
- 1 cup milk
- 3 cups frozen mixed vegetable thawed and patted dried
- 1/2 teaspoon dried basil
- A pinch of garlic powder
- Salt and pepper to your liking
- 1 egg beaten
Instructions
- How to prepare chicken breasts: Season chicken with basil, salt and black pepper. Bake at 350°F for 25-30 minutes or until internal temperature reaches 160°F. Let cool. When cool enough to handle, chop. Set aside.
- Prepare pie crust using THIS recipe. Make two copies of the recipe. Cover the pie crust and let it cool in the refrigerator while you prepare your filling.
- Preheat oven to 375°F Butter a 9x13 inch baking dish.
- Over medium heat, melt butter in a large stockpot. Sauté onions until translucent, approximately 3 minutes.
- Mix flour with water and stir. Cook the mixture for 2 minutes more.
- Slowly add 1/4 cup of chicken broth at a time. Stir constantly. Slowly adding the broth will ensure that there are no lumps.
- Stir in the milk. Cook on medium heat until the sauce thickens. To ensure that the sauce doesn't burn, you should stir it often.
- Once the sauce has thickened to the consistency a medium-thick gravy add chicken, mixed veggies, basil, garlic powder and salt. Stir. Remove from heat and let cool.
- On a lightly floured surface, roll out half of the pie crust. Place it in a greased 9x13 inch baking dish. Pour in sauce mixture. Spread the remaining pie crust on the top.
- The excess pie dough should be removed. I press the top and bottom crusts together using a fork. To let steam and heat escape, cut slits into the top.
- Use a pastry brush to brush egg-beaten over the top of pot pie
- Bake at 375°F for 30 minutes. Cover and bake for 30 minutes. Then return to the oven and cook for another 30-35 minutes or until both crusts turn golden.
- Take out of the oven and let cool for approximately 15-30 minutes before serving.
