Side Pannel
Perfect Homemade Chicken Pot Pie
Perfect Homemade Chicken Pot Pie
- Recipe Submitted by maryjosh on 12/01/2016
Ingredients List
- pie crust (Either 4 store bought- 2 tops and 2 bottoms)
- 3 pounds chicken breast
- basil
- ground black pepper
- ½ an onion, chopped
- ⅔ cup butter
- ⅔ cup flour
- 3½ cups chicken broth
- 1 cup milk
- 3 cups frozen mixed vegetables, thawed
- pinch of garlic powder
- 1 egg, beaten
Directions
Season chicken breasts with basil and ground black pepper. Cook in a 350° oven for 20-40, until chicken is cooked through. Shred or chop the chicken after it's cooked. Set aside.
Prepare pie crust using THIS RECIPE (double it). Refrigerate. If you're using store bought pie crust, make sure it's thawed.
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, so the flour mixture turns golden (but not browned).
Slowly add in chicken broth, about ⅓ 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 stick to the bottom.
When sauce is thickened to the consistency of a medium-thick gravy, add chicken and mixed vegetables, and stir to combine.
Add a pinch of garlic powder and ground black pepper, and about ½ teaspoon basil to the sauce. Stir. Take off heat and set aside.
Roll out half the pie crust, 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.
Press the top and bottom pie crust together (I use a fork for this part), and trim off the excess dough with a knife. 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* oven for 30 minutes, until the top pie crust is firm and browned. Take out of oven and cover with foil (to prevent the top crust from burning).
Return to oven for another 30 minutes, until both crusts are firm and golden
Take out of oven and let sit 15-30 minutes to firm.
Prepare pie crust using THIS RECIPE (double it). Refrigerate. If you're using store bought pie crust, make sure it's thawed.
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, so the flour mixture turns golden (but not browned).
Slowly add in chicken broth, about ⅓ 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 stick to the bottom.
When sauce is thickened to the consistency of a medium-thick gravy, add chicken and mixed vegetables, and stir to combine.
Add a pinch of garlic powder and ground black pepper, and about ½ teaspoon basil to the sauce. Stir. Take off heat and set aside.
Roll out half the pie crust, 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.
Press the top and bottom pie crust together (I use a fork for this part), and trim off the excess dough with a knife. 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* oven for 30 minutes, until the top pie crust is firm and browned. Take out of oven and cover with foil (to prevent the top crust from burning).
Return to oven for another 30 minutes, until both crusts are firm and golden
Take out of oven and let sit 15-30 minutes to firm.
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