Chicken Pot Pie – Warm, comforting, and oh-so-delicious, Chicken Pot Pie is a classic dish that has been loved for generations. And this recipe for the Best Chicken Pot Pie takes it to a whole new level of perfection. With a flaky, buttery crust and a creamy, savory filling loaded with tender chicken breast and colorful mixed vegetables, this dish is the ultimate comfort food. Whether you’re looking for a cozy meal on a cold winter night or just want to treat your family to something special, this Chicken Pot Pie is sure to impress.
Whenever I make this Chicken Pot Pie, my husband’s face lights up with excitement, and my little family can’t wait to dig in. It has become a beloved staple in our household and for good reason. I remember the first time I made it, I was a little nervous, but as soon as we tasted it, we were hooked. Now, it’s a go-to recipe for when we want something warm and comforting, and I love making it for friends and family, too. I think you’ll love it just as much as we do!
Why This Chicken Pot Pie Recipe is a Must-Try?
- The chicken breast is seasoned with basil, salt, and black pepper, making it tender and flavorful.
- The creamy filling is made with a combination of chicken broth, milk, and flour, creating the perfect consistency.
- The mixed vegetables, including peas, carrots, and corn, add a burst of color and texture to the dish.
- The buttery, flaky pie crust is the perfect complement to the savory filling, making every bite a delight.
- This recipe can easily be doubled or tripled to feed a crowd or to make extra for leftovers.
Ingredients:
- 3 pounds (1361 g) chicken breast
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- Pie crust (either 4 store-bought- 2 tops and 2 bottoms, or double the linked recipe)
- ⅔ cup (150 g) butter
- ½ an onion, chopped
- ⅔ cup (84 g) flour
- 3 ½ cups (828 ml) chicken broth
- 1 cup (240 ml) milk
- 3 cups (450 g) frozen mixed vegetables, thawed and patted dry
- ½ teaspoon dried basil
- A pinch of garlic powder
- Salt and pepper to taste
- 1 egg, beaten
Directions:
Start by preparing the chicken breast. Season it with dried basil, salt, and black pepper, and bake it in a preheated oven at 350°F for about 25-30 minutes until fully cooked. Once done, allow it to cool and chop it into bite-sized pieces.
Next, prepare the pie crust according to the linked recipe, and double the ingredients to make enough for both the top and bottom crusts. Once done, cover it and refrigerate while you prepare the filling.
Preheat your oven to 375°F and grease a 9″x13″ baking dish with butter.
In a large stock pot, melt the butter over medium heat. Add the chopped onions and saute until they become translucent, which should take about 3 minutes.
Add the flour and stir to combine. Cook for an additional 2 minutes to reheat the mixture.
Slowly add in the chicken broth, about ¼ cup at a time, constantly stirring the mixture. This will prevent any lumps from forming.
Add the milk and continue to stir. Cook the mixture on medium heat, uncovered, until the sauce thickens. Stir frequently to prevent it from burning at the bottom.
Once the sauce has thickened to the consistency of medium-thick gravy, add the chopped chicken, thawed and patted-dry mixed vegetables, dried basil, garlic powder, salt, and pepper. Stir everything together, then remove from heat and set aside.
Roll out half of the pie crust on a lightly floured surface and lay it in the greased 9″x13″ baking dish. Pour the sauce mixture on top of it.
Roll out the other half of the pie crust and lay it on top of the sauce mixture. Trim off any excess dough and press the top and bottom crusts together using a fork.
Cut slits in the top crust to let the heat and steam escape. Brush the beaten egg over the top of the pie crust.
Bake the chicken pot pie in the preheated oven for 30 minutes. Then, cover it with foil and return it to the oven to bake for an additional 30-35 minutes, or until both crusts are golden and cooked through.
Remove from the oven and allow the chicken pot pie to sit for 15-30 minutes before serving to firm up. Enjoy!
Notes:
- This recipe can be made ahead of time and stored in the fridge for up to 2 days before baking. Just cover it with plastic wrap and store in the refrigerator until ready to bake.
- You can also freeze the pot pie for up to 3 months. Just wrap it tightly in plastic wrap and then aluminum foil, and store in the freezer. When ready to bake, let it thaw in the refrigerator overnight, and then bake as directed.
- If you want a more golden crust, you can brush the top with melted butter instead of egg wash.
- You can use any combination of vegetables you like in this recipe. Fresh vegetables can be substituted for frozen if desired.
- Leftover chicken or turkey can be used in place of the baked chicken breasts.
- If the filling seems too thick, you can add a little more chicken broth or milk to thin it out.
In conclusion, this Best Chicken Pot Pie recipe is the perfect comfort food for any occasion. With its flaky homemade crust and creamy filling, it’s sure to warm your soul and satisfy your taste buds. The combination of juicy chicken, mixed vegetables, and savory sauce creates a mouth-watering dish that will become a household favorite. Plus, it’s easy to make and can be customized to your liking by adding your favorite herbs or spices. Whether you’re cooking for a family gathering or a cozy night in, this recipe is guaranteed to impress. Give it a try and taste the difference!
FAQs
Can I use pre-made pie crust for this recipe?
Yes, you can use pre-made pie crust for this recipe. You will need 4 crusts in total – 2 for the top and 2 for the bottom.
Can I make this recipe ahead of time?
Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 2 days before baking. When ready to bake, just top with the pie crust and bake as directed.
Can I freeze this recipe?
Yes, you can freeze this recipe for up to 3 months. Just wrap it tightly in plastic wrap and then aluminum foil, and store in the freezer. When ready to bake, let it thaw in the refrigerator overnight, and then bake as directed.
Can I substitute fresh vegetables for frozen?
Yes, you can substitute fresh vegetables for frozen if desired. Just make sure to cook them until they are tender before adding them to the pot pie.
Can I use leftover chicken or turkey in this recipe?
Yes, you can use leftover chicken or turkey in place of the baked chicken breasts.
Chicken Pot Pie
Ingredients
- 3 pounds 1361 g chicken breast
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- Pie crust either 4 store-bought- 2 tops and 2 bottoms, or double the linked recipe
- ⅔ cup 150 g butter
- ½ an onion chopped
- ⅔ cup 84 g flour
- 3 ½ cups 828 ml chicken broth
- 1 cup 240 ml milk
- 3 cups 450 g frozen mixed vegetables, thawed and patted dry
- ½ teaspoon dried basil
- A pinch of garlic powder
- Salt and pepper to taste
- 1 egg beaten
Instructions
- Start by preparing the chicken breast. Season it with dried basil, salt, and black pepper, and bake it in a preheated oven at 350°F for about 25-30 minutes until fully cooked. Once done, allow it to cool and chop it into bite-sized pieces.
- Next, prepare the pie crust according to the linked recipe, and double the ingredients to make enough for both the top and bottom crusts. Once done, cover it and refrigerate while you prepare the filling.
- Preheat your oven to 375°F and grease a 9"x13" baking dish with butter.
- In a large stock pot, melt the butter over medium heat. Add the chopped onions and saute until they become translucent, which should take about 3 minutes.
- Add the flour and stir to combine. Cook for an additional 2 minutes to reheat the mixture.
- Slowly add in the chicken broth, about ¼ cup at a time, constantly stirring the mixture. This will prevent any lumps from forming.
- Add the milk and continue to stir. Cook the mixture on medium heat, uncovered, until the sauce thickens. Stir frequently to prevent it from burning at the bottom.
- Once the sauce has thickened to the consistency of medium-thick gravy, add the chopped chicken, thawed and patted-dry mixed vegetables, dried basil, garlic powder, salt, and pepper. Stir everything together, then remove from heat and set aside.
- Roll out half of the pie crust on a lightly floured surface and lay it in the greased 9"x13" baking dish. Pour the sauce mixture on top of it.
- Roll out the other half of the pie crust and lay it on top of the sauce mixture. Trim off any excess dough and press the top and bottom crusts together using a fork.
- Cut slits in the top crust to let the heat and steam escape. Brush the beaten egg over the top of the pie crust.
- Bake the chicken pot pie in the preheated oven for 30 minutes. Then, cover it with foil and return it to the oven to bake for an additional 30-35 minutes, or until both crusts are golden and cooked through.
- Remove from the oven and allow the chicken pot pie to sit for 15-30 minutes before serving to firm up. Enjoy!
Notes
You can use any combination of vegetables you like in this recipe. Fresh vegetables can be substituted for frozen if desired. Leftover chicken or turkey can be used in place of the baked chicken breasts. If the filling seems too thick, you can add a little more chicken broth or milk to thin it out.
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