Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Rest Time: 15 mins | Total Time: 2 hrs 15 mins | Yield: 8 Servings
This is classic comfort food that I love so much! This chicken pot pie with flaky crust and amazingly flavorful creamy chicken pot pie filling is the best in town!
Ingredients
1 tablespoon olive oil
3 lbs chicken breast
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Pot Pie:
1 egg beaten
2/3 cup butter
pie crust Either 4 store-bought- 2 tops and 2 bottoms, or double
1 cup milk
1/2 teaspoon dried basil
2/3 cup flour
pinch of garlic powder
3 1/2 cups chicken broth
1/2 onion chopped
Salt and pepper to taste
3 cups frozen mixed vegetables thawed and patted dry
HOW TO MAKE THE BEST CHICKEN POT PIE RECIPE EVER
Chicken Breast:
Step 1: Ready the oven and preheat it to 350 degrees F or 175 degrees C.
Step 2: Sprinkle the chicken breasts with basil, salt, and pepper.
Step 3: Into a baking dish, arrange the chicken breasts, then drizzle with olive oil.
Step 4: Bake the chicken breasts into the preheated oven and bake for about 30 minutes until cooked through.
Step 5: When done, take the dish from the oven and allow the chicken breasts to slightly cool before slicing them into small chunks.
Pie Crust:
Step 6: Adjust the oven temperature to 375 degrees F or 190 degrees C.
Step 7: Grease a 9 x 13-inch baking dish with butter.
Step 8: Melt the butter in a stockpot over medium heat. Once melted, add the onions and cook until soft. Stir in the flour and continue to cook for additional 2 minutes.
Step 9: Slowly pour in the chicken broth, stirring after every addition until well incorporated. Then, stir in the milk and continue to cook for a couple of minutes more until the mixture has thickened. Now, place the chicken into the sauce and toss to coat.
Step 10: To the pot, add the basil, veggies, garlic powder, and season with salt & pepper. Mix well, then take the pot off the heat.
Step 11: Onto a flat surface, sprinkle the flour, then thinly roll the crust.
Step 12: Grease a 9 x 13-inch baking dish using cooking spray. Evenly press the dough into it. Over the dough, pour the sauce and spread it evenly. Put the second dough on top, then create shallow cuts over it. Using egg wash, brush the top of the dough.
Step 13: Bake in the preheated oven for approximately 30 minutes. Then, tent with foil and continue to bake for additional 30 minutes.
Step 14: Before serving, let the pot pie cool for at least 15 to 30 minutes at room temperature. Enjoy!
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
- 1 tablespoon olive oil
- 3 lbs chicken breast
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Pot Pie:
- 1 egg beaten
- 2/3 cup butter
- pie crust Either 4 store-bought- 2 tops and 2 bottoms, or double
- 1 cup milk
- 1/2 teaspoon dried basil
- 2/3 cup flour
- pinch of garlic powder
- 3 1/2 cups chicken broth
- 1/2 onion chopped
- Salt and pepper to taste
- 3 cups frozen mixed vegetables thawed and patted dry
Instructions
Chicken Breast:
Step 1: Ready the oven and preheat it to 350 degrees F or 175 degrees C.
Step 2: Sprinkle the chicken breasts with basil, salt, and pepper.
Step 3: Into a baking dish, arrange the chicken breasts, then drizzle with olive oil.
Step 4: Bake the chicken breasts into the preheated oven and bake for about 30 minutes until cooked through.
Step 5: When done, take the dish from the oven and allow the chicken breasts to slightly cool before slicing them into small chunks.
Pie Crust:
Step 6: Adjust the oven temperature to 375 degrees F or 190 degrees C.
Step 7: Grease a 9 x 13-inch baking dish with butter.
Step 8: Melt the butter in a stockpot over medium heat. Once melted, add the onions and cook until soft. Stir in the flour and continue to cook for additional 2 minutes.
Step 9: Slowly pour in the chicken broth, stirring after every addition until well incorporated. Then, stir in the milk and continue to cook for a couple of minutes more until the mixture has thickened. Now, place the chicken into the sauce and toss to coat.
Step 10: To the pot, add the basil, veggies, garlic powder, and season with salt & pepper. Mix well, then take the pot off the heat.
Step 11: Onto a flat surface, sprinkle the flour, then thinly roll the crust.
Step 12: Grease a 9 x 13-inch baking dish using cooking spray. Evenly press the dough into it. Over the dough, pour the sauce and spread it evenly. Put the second dough on top, then create shallow cuts over it. Using egg wash, brush the top of the dough.
Step 13: Bake in the preheated oven for approximately 30 minutes. Then, tent with foil and continue to bake for additional 30 minutes.
Step 14: Before serving, let the pot pie cool for at least 15 to 30 minutes at room temperature. Enjoy!
