Description
This comforting Chicken Pot Pie features tender, juicy chicken breasts simmered in a creamy sauce with vegetables and potatoes, all encased in a flaky double pie crust. Perfectly seasoned with herbs and baked to golden perfection, it’s a classic homestyle dish ideal for family dinners.
Ingredients
Scale
Chicken and Broth
- 2 pounds boneless skinless chicken breasts
- 2 cups chicken broth, plus more if needed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Sauce
- 1 1/2 cups half and half
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 cup celery, chopped
- 1/3 cup all-purpose flour
- 1 tablespoon freshly chopped parsley
- 1/2 teaspoon dried thyme
Vegetables and Filling
- 2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
- 1 1/2 cups frozen mixed vegetables, thawed
Pie Crust and Finish
- Pie crust for a double crust pie, homemade or store-bought
- 1 large egg, lightly beaten
Instructions
- Cook the Chicken: Cut each chicken breast into thirds. In a large saucepan over medium-high heat, add the chicken breasts, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the chicken is no longer pink and juices run clear.
- Prepare Broth Mixture: Remove the chicken and let it cool. Pour the remaining broth into a measuring cup and allow to stand. Spoon off any fat. Add enough canned broth if needed to make 1 cup, then add half and half to the broth mixture until you have 2 1/2 cups total.
- Dice Chicken: Cut the cooled chicken into 1/2-inch pieces.
- Sauté Aromatics: In a large skillet, melt butter over medium heat. Add chopped onion and celery, sautéing and stirring for about 3 minutes until softened.
- Add Flour and Herbs: Stir in the flour until fully blended with the vegetables, then add parsley and thyme.
- Make Sauce: Gradually stir in the broth and half and half mixture. Simmer while stirring constantly until the sauce thickens and comes to a boil.
- Combine Filling: Once thickened, add the diced chicken, cubed potatoes, and thawed mixed vegetables to the skillet. Stir until all ingredients are combined.
- Prepare Pie Crust: Preheat the oven to 400°F (204°C). Line a deep pie dish with one sheet of pie crust.
- Fill Pie: Spoon the chicken and vegetable filling evenly into the crust-lined pie dish.
- Top and Seal: Cover the pie with the second crust sheet. Pinch the edges together firmly to seal and press against the rim of the dish. Cut a few vent holes in the top crust.
- Egg Wash and Decorate: Brush the top crust with the beaten egg. Optionally, use leftover pastry scraps to create decorative designs on top.
- Bake Pie: Bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Let the pie cool for 10 minutes to allow the filling to set before slicing and serving.
Notes
- You can substitute cooked fresh potatoes with canned small white potatoes for convenience.
- Make sure to vent the top crust to allow steam to escape and avoid sogginess.
- For a more flavorful broth, you can use homemade chicken stock instead of store-bought.
- This recipe can be prepared ahead and refrigerated before baking.
- Leftover pie crust scraps can be used to create fun shapes or patterns on top of the pie.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: chicken pot pie, comfort food, classic chicken pie, creamy chicken pie, double crust pie, homemade pot pie, chicken dinner
