Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Resting Time: 15 mins | Total Time: 2 hrs 15 mins | Servings: 8 servings
Flaky, butter crust packed with chicken and vegetables in a creamy herbed gravy. The best Chicken Pot Pie and the most-loved meal of my entire family!
Ingredients
Chicken Breast:
3 lbs chicken breast
1 tsp dried basil
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp olive oil
Pot Pie:
pie crust Either 4 store-bought- 2 tops and 2 bottoms, or double the linked recipe
2/3 c butter
1/2 an onion chopped
2/3 c flour
3 1/2 c chicken broth
1 c milk
3 c frozen mixed vegetables thawed and patted dry
1/2 tsp dried basil
pinch of garlic powder
Salt and pepper to taste
1 Egg beaten
How to make Best Chicken Pot Pie
Step 1: Season with basil, salt, and black pepper the chicken breasts and transfer them to a baking dish with a drizzle of olive oil.
Step 2: Place inside the oven and bake for about 25 to 30 minutes at 350 degrees F or until the internal temperature is at 165 degrees F.
Step 3: When done, remove from the oven and let the chicken breasts cool. When cool enough to handle, chop and set aside.
Step 4: Prepare the pie crust, doubling the recipe. Cover and place in the fridge until ready to use.
Step 5: Prepare the oven. Preheat it to 375 degrees F.
Step 6: Grease a 9 x 13-inch baking dish with butter and set aside.
Step 7: In a stockpot, melt the butter over medium heat. Saute the onions for about 3 minutes or until translucent.
Step 8: Add in the flour and mix until incorporated.
Step 9: Cook for another 2 minutes until heated through.
Step 10: Gradually pour in the chicken broth, around 1/4 at a time while stirring constantly.
Step 11: Pour in the milk, stir, and continue to cook, uncovered, on medium heat until thickened. Make sure to stir the mixture frequently not to burn the bottom.
Step 12: Add the chicken into the pot once the sauce has reached a medium-thick gravy consistency followed by the mixed vegetables, basil, garlic powder, and salt and pepper. Stir and remove from the heat.
Step 13: On a lightly floured surface, roll out half of the pie crust and lay it on the prepared baking dish.
Step 14: Spread the sauce mixture and lay the other half of the rolled out pie crust over.
Step 15: If needed, trim the excess pie dough. Use a fork to press the top and bottom of the pie crust and slice slits on the top.
Step 16: Brush the top with the beaten egg using a pastry brush.
Step 17: Place inside the preheated oven and bake for about 30 minutes. Then, cover the dish and bake for another 30 to 35 minutes or until the crusts are golden.
Step 18: Let the pot pie sit for at least 15 to 30 minutes until firm before serving.
Notes:
You can use homemade pie crust or store-bought. If using store-bought pie crust make sure to thaw it first if frozen.
Ensure to remove any lumps from the gravy. Gradually add around 1/4 cup of chicken broth at a time and constantly stir.
To prevent the bottom crust from getting soggy, ensure that the gravy is thick and the pot pie is cooked long enough so both crusts are cooked through.
Make this in two 9-inch pie pans instead of a large pot pie.
Make this ahead of time by preparing separately the filling and the pie crust. Cover both and refrigerate.
When freezing, stop before you brush the top with egg wash. Cover and freeze for up to 3 months or 6 months in a deep freezer.
Before baking, thaw in the fridge overnight and proceed with brushing the top with egg wash, then, bake. You might have to add extra time when baking.
Cover the freshly baked pot pie with aluminium foil or place in a resealable container and store in the fridge for up to 5 days.
To reheat, microwave individually sliced pot pie for about a minute or the entire pie in the oven at 375 degrees, covered with foil. Removing the cover for the last few minutes of baking to ensure a crisp crust.
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:
- 3 lbs chicken breast
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- Pot Pie:
- pie crust Either 4 store-bought- 2 tops and 2 bottoms, or double the linked recipe
- 2/3 c butter
- 1/2 an onion chopped
- 2/3 c flour
- 3 1/2 c chicken broth
- 1 c milk
- 3 c frozen mixed vegetables thawed and patted dry
- 1/2 tsp dried basil
- pinch of garlic powder
- Salt and pepper to taste
- 1 Egg beaten
Instructions
Step 1: Season with basil, salt, and black pepper the chicken breasts and transfer them to a baking dish with a drizzle of olive oil.
Step 2: Place inside the oven and bake for about 25 to 30 minutes at 350 degrees F or until the internal temperature is at 165 degrees F.
Step 3: When done, remove from the oven and let the chicken breasts cool. When cool enough to handle, chop and set aside.
Step 4: Prepare the pie crust, doubling the recipe. Cover and place in the fridge until ready to use.
Step 5: Prepare the oven. Preheat it to 375 degrees F.
Step 6: Grease a 9 x 13-inch baking dish with butter and set aside.
Step 7: In a stockpot, melt the butter over medium heat. Saute the onions for about 3 minutes or until translucent.
Step 8: Add in the flour and mix until incorporated.
Step 9: Cook for another 2 minutes until heated through.
Step 10: Gradually pour in the chicken broth, around 1/4 at a time while stirring constantly.
Step 11: Pour in the milk, stir, and continue to cook, uncovered, on medium heat until thickened. Make sure to stir the mixture frequently not to burn the bottom.
Step 12: Add the chicken into the pot once the sauce has reached a medium-thick gravy consistency followed by the mixed vegetables, basil, garlic powder, and salt and pepper. Stir and remove from the heat.
Step 13: On a lightly floured surface, roll out half of the pie crust and lay it on the prepared baking dish.
Step 14: Spread the sauce mixture and lay the other half of the rolled out pie crust over.
Step 15: If needed, trim the excess pie dough. Use a fork to press the top and bottom of the pie crust and slice slits on the top.
Step 16: Brush the top with the beaten egg using a pastry brush.
Step 17: Place inside the preheated oven and bake for about 30 minutes. Then, cover the dish and bake for another 30 to 35 minutes or until the crusts are golden.
Step 18: Let the pot pie sit for at least 15 to 30 minutes until firm before serving.
Notes
You can use homemade pie crust or store-bought. If using store-bought pie crust make sure to thaw it first if frozen. Ensure to remove any lumps from the gravy. Gradually add around 1/4 cup of chicken broth at a time and constantly stir. To prevent the bottom crust from getting soggy, ensure that the gravy is thick and the pot pie is cooked long enough so both crusts are cooked through. Make this in two 9-inch pie pans instead of a large pot pie. Make this ahead of time by preparing separately the filling and the pie crust. Cover both and refrigerate. When freezing, stop before you brush the top with egg wash. Cover and freeze for up to 3 months or 6 months in a deep freezer. Before baking, thaw in the fridge overnight and proceed with brushing the top with egg wash, then, bake. You might have to add extra time when baking. Cover the freshly baked pot pie with aluminium foil or place in a resealable container and store in the fridge for up to 5 days. To reheat, microwave individually sliced pot pie for about a minute or the entire pie in the oven at 375 degrees, covered with foil. Removing the cover for the last few minutes of baking to ensure a crisp crust.