Best Chicken Pot Pie

Best Chicken Pot Pie

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.
4.96 from 21 votes
Course: Main DishCuisine: AmericanKeyword: Best Chicken Pot Pie, Chicken Pot Pie, Chicken Pot Pie CasserolePrep Time: 30 minutesCook Time: 1 hour 30 minutesResting Time: 15 minutesTotal Time: 2 hours 15 minutesServings: 8 servingsCalories: 455kcal

Best Chicken Pot Pie

Ingredients
Chicken Breast
3 pounds chicken breast
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
Pot Pie
pie crust Either 4 store bought- 2 tops and 2 bottoms, or double the linked recipe.
2/3 cup butter
1/2 an onion chopped
2/3 cup flour
3 1/2 cups chicken broth
1 cup milk
3 cups frozen mixed vegetables thawed and patted dry
1/2 teaspoon dried basil
pinch of garlic powder
Salt and pepper to taste
1 egg beaten

Best Chicken Pot Pie

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 1/4 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.

This is the pie crust I always use. Double this recipe.
Rolling Out Pie Crust Tutorial – If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
Must Have Pie Making Supplies – If you love pies, you need these tools so you can make them all the time at home!
Do you have to make your own pie crust? No, but I do recommend it. It really makes the dish. If you choose to use store-bought, make sure it’s thawed if frozen.
To make sure your gravy isn’t lumpy, add chicken broth to the mixture very slowly, only 1/4 cup at a time. The mixture will get thicker at first, like dough. Keep adding and stirring and it will thin back out.
How do you make sure your bottom crust doesn’t get soggy? Make sure gravy thickens, and that the pot pie is cooked long enough for both crusts to be cooked through.
If you prefer, you can use this recipe to make two pot pies in 9-inch pie pans, instead of one large pot pie. Make both for now, or freeze one for later!
To make ahead, prepare the filling and pie crust separately. Cover each and place in the refrigerator. Then when ready to use, simply follow the directions for assembly and baking.
To freeze: Follow recipe instructions, except for egg-washing and baking. Cover and place in the freezer for up to 3 months (or 6 months in a deep freezer). When ready to use, allow to thaw in the refrigerator overnight. Then follow the recipe instructions for the egg and baking. It will likely need a little extra bake time since you’ll be starting with a cold dish.
Storage: Freshly baked, chicken pot pie will last up to 5 days in the refrigerator. Cover with aluminum foil or store in a resealable container.
Reheating instructions: To reheat individual slices, simply place on a microwave-safe place and pop in the microwave for about 1 minute (Could be longer depending on your wattage. We love pot pie even more the second night!). To reheat an entire pie, reheat in 375° oven, covered with foil. Uncover for the last few minutes to crisp crust.

Nutrition
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

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