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. A homemade pot pie that’s big enough to be a casserole.
I am not exaggerating when I say this is the BEST chicken pot pie recipe EVER. It’s amazing. Flaky pie crust, a buttery, creamy filling with classic chicken and vegetables, and my secret ingredient weapon.
This recipe is not only the most popular on the blog. It’s also the most popular in our own family, with my kids requesting it for their birthday dinner, and our extended family begging me to make it for get-togethers. It’s seriously that good.
Ingredients:
Chicken Breast
3 pounds chicken breast3 pounds chicken breast
1 teaspoon dried basil1 teaspoon dried basil
1/2 teaspoon salt1/2 teaspoon salt
1/2 teaspoon ground black pepper1/2 teaspoon ground black pepper
1 tablespoon olive oil1 tablespoon olive oil
Pot Pie
pie crust Either 4 store bought- 2 tops and 2 bottoms, or double the linked recipe.pie crust Either 4 store bought- 2 tops and 2 bottoms, or double the linked recipe.
2/3 cup butter2/3 cup butter
1/2 an onion chopped1/2 an onion chopped
2/3 cup flour2/3 cup flour
3 1/2 cups chicken broth3 1/2 cups chicken broth
1 cup milk1 cup milk
3 cups frozen mixed vegetables thawed and patted dry3 cups frozen mixed vegetables thawed and patted dry
1/2 teaspoon dried basil1/2 teaspoon dried basil
pinch of garlic powderpinch of garlic powder
Salt and pepper to tasteSalt and pepper to taste
1 egg beaten1 egg beaten
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.
