Addicting! Eat as is, or place half in a blender and purée to make it creamier.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds skinless, boneless chicken breast meat
- 1 cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups milk
- 3 tablespoons butter
- 1 onion, chopped
- 1 cup chopped celery
- ⅓ cup all-purpose flour
- 2 cups frozen mixed vegetables, thawed
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried thyme
- 1 (9 inch) pastry for a 9 inch single crust pie
- 1 egg, lightly beaten
Instructions
- In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
- Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
- In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
- Preheat oven to 400 degrees F (200 degrees C).
- Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
Nutrition Facts
| Calories | 666 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 177 mg |
| Dietary Fiber | 6 g |
| Protein | 51 g |
| Saturated Fat | 11 g |
| Sodium | 1056 mg |
| Sugars | 6 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
We do a lot of Dutch oven cooking on river trips. Tried this with just a top crust in a cast iron skillet to see how it would work – we loved it and are going to give it a try in a Dutch oven with coals I really think it will work well .
Did it in 2 pie dishes with the top crust only. May try to do a double crust next time. Also, cooked just 1 potato in the broth before doing the butter and onion step. was good I have to say. December 8, 2010
This is my sister’s go to recipe. I finally gave it a try; I understand why! It is awesome. I used a bit more chicken but it still fit in my allclad saucier as the pie pan. We ate it all. I captured this photo just before it vanished.
The recipe is easy to follow and the results are delicious. I used frozen pastry puff sheets for the top and bottom. No deviations to the recipe; the pot pie filling was creamy and spices were well balanced. Everyone at the dinner table returned for seconds!
Very good flavor! I did add garlic and a splash of white wine as other reviewers suggested. My one mistake was neglecting to blanch the carrots. They were still a bit crunchy.
Made this as per recipe. Excellent. I did make some personal choice changes. I added herbs and spices as well as garlic to boost up the flavour. Next time though I will change up the mixture. Less chicken and more vegetables and I will make the sauce a little more thinner but these are personal choice preferences. This recipe will not disappoint and I will never buy frozen chicken pot pie ever again
This was delicious. I used leftover rotisserie chicken so I was able to skip the first step. I had some mixed vegetables in the freezer so I used those (diced into smaller pieces). I will definitely make this again. I did add a pinch of cayenne pepper to the sauce, just a pinch!
I’ve never been a fan of the frozen little pies from the grocery store, so I wasn’t sure I would like this much. But I had a pie shell I wanted to use up. This potpie is FANTASTIC!!!! It is now on my “Regular meal rotation”!!! Fabulous!
This Pot Pie recipe was amazing!! We LOVED it! All I can say is: make 2. I am so glad I did. Everyone was coming back for more. The sauce in the chicken & veggie mixture was perfect. Just the right combination of creamy thickness and gravy goodness. I could eat one whole pie myself yes. I submitted 2 photos to show both pies. This recipe will be a regular in our home for sure.
Instead of chicken breast I used chicken thighs that was the only change I made
delicious
easy, cheap, quick and really tasty
Chili con carne
I made this, but I made a few adjustments:
This is one of my favorite recipes to make!
Quick simple step by step directions, I enjoyed it maybe next time I’ll share with my family
This is my new go to recipe for chicken pot pie. It was quick, easy and delicious. The only change I made,(or added) was a partial bottom crust. I needed to use ready made refrigerated crusts that were close to expiring. I cut the edges off one crust, placed in bottom of 13×9 pan and baked for about 10 minutes or so and then followed the recipe according to the directions. I cook for a group of 8 men each day and they loved it. Thanks for sharing
It would have been just fine without the thyme. It ruined the dish and I had to throw it out. Otherwise, it was good. Too soupy. I had to strain out a lot of the sauce, but I like the idea of a scratch pie vs. cream of chicken soup. I’ll try it again with a bunch of changes.
We LOVED this! You definitely need to add some extra salt to the sauce or a bouillon cube or 2. Mine thickened up nicely and the sauce was not thin at all in the pie, it was perfect 🙂 Added some potatoes. Green beans would be great too! Going to be my go to pot pie now 🙂 🙂
This was fantastic! My first time making a chicken pot pie! One change was that I used fresh veggies instead of frozen (1C each: Diced potato, celery, carrot, onion and peas). I boiled the potatoes and carrots with the chicken breasts so I needed an extra cup of broth. But still added enough milk to make 2 1/2 Cups of sauce per the instructions. Other than that, made exactly as written, absolutely delicious! Perfect for a rainy football day! Thank you so much! :o)
You won’t regret trying this! It just feels like home! I made this on a chilly spring night for my mom and fiance and it was great! I pair it with Pillsbury biscuits and mashed potatoes. I made the mistake of using a condensed cream soup recipe last time and I will NEVER do that again! We threw most of it away along with that recipe. This will be the only chicken pot pie I’ll be making from now on!