The BEST Chicken Pot Pie you will ever taste with a flaky, buttery crust and chicken and vegetables in a creamy herbed gravy. It is the most well-loved meal in our own house AND on the blog! It’s amazing. Flaky pie crust, a buttery, creamy filling with classic chicken and vegetables, and my secret ingredient weapon. | The Gracious Wife @thegraciouswife #chickenpotpierecipes #chickendinnerrecipes #comfortfood #chickenrecipes #potpierecipes #potpies #homemadepotpies #thegraciouswife
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The BEST Chicken Pot Pie
Description
The BEST Chicken Pot Pie you will ever taste with a flaky, buttery crust and chicken and vegetables in a creamy herbed gravy. It is the most well-loved meal in our own house AND on the blog.
Ingredients
- 3 pounds chicken breast
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- To prepare chicken breast: Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.
- Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling.
- Preheat oven to 375°F. Butter a 9"x13" baking dish and set aside.
- Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
- Add flour and stir to combine. Continue cooking about 2 more minutes to reheat the mixture.
- Slowly add in chicken broth, about ¼ cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
- Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn't burn at the bottom.
- When sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, garlic powder, and salt and pepper. Stir. Then remove from heat and set aside.
- Roll out half the pie crust on a lightly floured surface, and lay it in a greased 9"x13" baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.
- Trim off the excess pie dough. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape.
- With a pastry brush, brush beaten egg over top of pot pie.
- Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through.
- Remove from oven and allow to sit to firm for about 15-30 minutes before serving.
Notes
Nutrition facts are for filling only. Use the nutrition facts from the pie crust recipe or from the store-bought box for crust.
Nutrition
- Calories: 455kcal
- Sugar: 2g
- Protein: 42g
