Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Resting Time: 15 mins | Total Time: 2 hrs 15 mins | Servings: 8
This is the best Chicken Pot Pie with a flaky, and buttery crust filled with chicken and veggies in a delicious creamy herbed gravy! Taste superb and looks so fancy. Try this very soon, and I’m sure your family will dig this!
Ingredients
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Chicken Breast:
1 tbsp olive oil
3 lbs chicken breast
½ tsp ground black pepper
1 tsp dried basil
½ tsp salt
Pot Pie:
⅔ c. butter
pie crust (either 4 store-bought, 2 tops, and 2 bottoms)
½ can onion, chopped
⅔ c. flour
1 c. milk
3 c. frozen mixed vegetables thawed and patted dry
3 ½ c. chicken broth
pinch of garlic powder
½ tsp dried basil
1 egg beaten
Salt and pepper to taste
How to make Best Chicken Pot Pie
Step 1: With basil, salt, and black pepper, season the chicken breasts, then lay them in a baking dish drizzled with olive oil. Place in a 350 degrees F oven and bake for approximately 25 to 30 minutes or until the internal temperature of the chicken reached 165 degrees F. When done, remove from the oven and let the chicken breasts cool before chopping them up. Set aside.
Step 2: Ready the pie crust. Cover and place in the fridge for now.
Step 3: Prepare the oven. Preheat it to 375 degrees F. Grease a 9 x 13-inch baking dish and set it aside.
Step 4: In a stockpot, melt the butter over medium heat. Once the butter has melted, add the onions to the pot and saute for about 3 minutes or until clear. Stir in the flour and continue to cook for additional 2 minutes. Now, gradually add in the chicken broth around 1/4 cup at a time, stirring perpetually until the lumps are gone.
Step 5: Stir in the milk and cook (without the lid) over medium heat until the sauce has thickened. Make sure to keep stirring, so the bottom does not burn.
Step 6: Add the chicken once the sauce has thickened to a medium-thick gravy consistency along with mixed vegetables, basil, garlic powder, and salt and pepper. Stir well. When done, take off the heat and set it aside.
Step 7: On a lightly floured surface, roll half of the pie crust out, then lay it in a greased 9 x 13-inch baking dish. Pour the sauce mixture over and roll the other half of the pie crust on top.
Step 8: Now, trim the excess pie dough off. Using a fork, press the top and bottom together. To allow the heat and steam to escape, cut slits on top, then brush the beaten egg over using a pastry brush.
Step 9: Place in the 375 degrees oven and bake for about 30 minutes. Cover the pot pie and continue to bake for another 30 to 35 minutes or until the crust is cooked through and golden.
Step 10: When done, remove from the oven and let the pot pie sit for about 15 to 30 minutes to firm it up before serving.
Notes:
Feel free to double the recipe if serving a big crowd.
For this recipe, you do not have to make the pie crust from scratch. You can use store-bought, just make sure to thaw it first if frozen before using.
Gradually add the chicken broth (about 1/4 cup at a time) to keep the gravy from getting lumpy.
To keep the bottom crust from getting soggy, ensure that the gravy has thickened and the pot pie has cooked long enough, so both crusts are cooked through.
If desired, you can make this pie in 9-inch pie pans in place of 1 large pot pie.
You can prep this in advance by separately making the filling and pie crust. Tent each and store in the fridge. To serve, assemble and bake as directed.
This also freezes beautifully, just follow the directions except for brushing with egg wash and baking. Cover the pot pie instead and freeze for up to 3 months or store in a deep freezer for up to 6 months. When serving, thaw in the fridge overnight, then brush with egg wash and bake.
Store the freshly baked pot pie in the fridge for up to 5 days. Using aluminium foil, cover the pot pie, or you can also place it in a resealable container.
To reheat, place the individual slices in a microwave-safe place and heat in the microwave for approximately a minute. If reheating the whole pie, cover it with foil and pop in a 375 degrees oven. To crisp up the crust, remove the cover in the last minutes of heating.
Nutrition Facts:
Serving: 1serving | Calories: 455kcal | Carbohydrates: 19g | Protein: 42g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 172mg | Sodium: 908mg | Potassium: 921mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4049IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 2mg
Ingredients
- Chicken Breast:
- 1 tbsp olive oil
- 3 lbs chicken breast
- ½ tsp ground black pepper
- 1 tsp dried basil
- ½ tsp salt
- Pot Pie:
- ⅔ c. butter
- pie crust (either 4 store-bought, 2 tops, and 2 bottoms)
- ½ can onion, chopped
- ⅔ c. flour
- 1 c. milk
- 3 c. frozen mixed vegetables thawed and patted dry
- 3 ½ c. chicken broth
- pinch of garlic powder
- ½ tsp dried basil
- 1 egg beaten
- Salt and pepper to taste
Instructions
Step 1: With basil, salt, and black pepper, season the chicken breasts, then lay them in a baking dish drizzled with olive oil. Place in a 350 degrees F oven and bake for approximately 25 to 30 minutes or until the internal temperature of the chicken reached 165 degrees F. When done, remove from the oven and let the chicken breasts cool before chopping them up. Set aside.
Step 2: Ready the pie crust. Cover and place in the fridge for now.
Step 3: Prepare the oven. Preheat it to 375 degrees F. Grease a 9 x 13-inch baking dish and set it aside.
Step 4: In a stockpot, melt the butter over medium heat. Once the butter has melted, add the onions to the pot and saute for about 3 minutes or until clear. Stir in the flour and continue to cook for additional 2 minutes. Now, gradually add in the chicken broth around 1/4 cup at a time, stirring perpetually until the lumps are gone.
Step 5: Stir in the milk and cook (without the lid) over medium heat until the sauce has thickened. Make sure to keep stirring, so the bottom does not burn.
Step 6: Add the chicken once the sauce has thickened to a medium-thick gravy consistency along with mixed vegetables, basil, garlic powder, and salt and pepper. Stir well. When done, take off the heat and set it aside.
Step 7: On a lightly floured surface, roll half of the pie crust out, then lay it in a greased 9 x 13-inch baking dish. Pour the sauce mixture over and roll the other half of the pie crust on top.
Step 8: Now, trim the excess pie dough off. Using a fork, press the top and bottom together. To allow the heat and steam to escape, cut slits on top, then brush the beaten egg over using a pastry brush.
Step 9: Place in the 375 degrees oven and bake for about 30 minutes. Cover the pot pie and continue to bake for another 30 to 35 minutes or until the crust is cooked through and golden.
Step 10: When done, remove from the oven and let the pot pie sit for about 15 to 30 minutes to firm it up before serving.
Notes
Feel free to double the recipe if serving a big crowd. For this recipe, you do not have to make the pie crust from scratch. You can use store-bought, just make sure to thaw it first if frozen before using. Gradually add the chicken broth (about 1/4 cup at a time) to keep the gravy from getting lumpy. To keep the bottom crust from getting soggy, ensure that the gravy has thickened and the pot pie has cooked long enough, so both crusts are cooked through. If desired, you can make this pie in 9-inch pie pans in place of 1 large pot pie. You can prep this in advance by separately making the filling and pie crust. Tent each and store in the fridge. To serve, assemble and bake as directed. This also freezes beautifully, just follow the directions except for brushing with egg wash and baking. Cover the pot pie instead and freeze for up to 3 months or store in a deep freezer for up to 6 months. When serving, thaw in the fridge overnight, then brush with egg wash and bake. Store the freshly baked pot pie in the fridge for up to 5 days. Using aluminium foil, cover the pot pie, or you can also place it in a resealable container. To reheat, place the individual slices in a microwave-safe place and heat in the microwave for approximately a minute. If reheating the whole pie, cover it with foil and pop in a 375 degrees oven. To crisp up the crust, remove the cover in the last minutes of heating.