Homemade Chicken Pot Pie

Homemade Chicken Pot Pie

Homemade pot pie is pure comfort food! The chicken is seasoned with rosemary, cooked in broth, then baked to perfection in a buttery, flakey pie crust.

Preparation Time
30 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 35 mins
Calories
402 Calories

Recipe Instructions

Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.
Step 3
Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.
Step 4
Place 1 pie crust in a 9-inch pie plate. Poke several holes in bottom of crust.
Step 5
Bake in the preheated oven for 5 minutes. Remove and set aside to cool.
Step 6
Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, until chicken is just cooked and juices run clear, 10 to 15 minutes. Transfer chicken to a plate to rest, about 15 minutes. Reserve pan drippings.
Step 7
Cut chicken into bite-sized pieces. Fold in with thawed vegetables and broth mixture until combined. Pour into pre-baked pie crust. Cut slits in remaining pie crust and place it on top of pie, crimping edges to seal. Decorate with tongs or a fork, if desired.
Step 8
Bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover with aluminum foil if they start to brown too much.
Step 9
Add 1 ¾ cups chicken broth and milk gradually while whisking constantly. Remove from heat once mixture begins to thicken.

Ingredients

  • 1 clove garlic, minced
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil, or as needed
  • 2 tablespoons minced fresh parsley
  • aluminum foil
  • 2 tablespoons minced fresh rosemary
  • 2 refrigerated 9-inch pie crusts, at room temperature, divided
  • 2 boneless, skinless chicken breasts, pounded thin
  • 1 (8 ounce) package frozen mixed vegetables, thawed
  • 0.33333334326744 cup butter
  • 0.66666668653488 cup milk
  • 1.75 cups chicken broth
  • 0.66666668653488 cup chicken broth
  • 0.33333334326744 medium onion, diced
  • 1/3 cup all-purpose flour

Categories

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