Homemade Chicken Pot Pie

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Description

Made completely from scratch! Boneless chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!

Ingredients

  • 2 refrigerated 9-inch pie crusts, at room temperature, divided
  • 1 tablespoon olive oil, or as needed
  • 2 boneless, skinless chicken breasts, pounded thin
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons minced fresh parsley
  • salt and ground black pepper to taste
  • ⅔ cup chicken broth
  • ⅓ cup butter
  • 1 clove garlic, minced
  • ⅓ medium onion, diced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅓ cup all-purpose flour
  • 1 ¾ cups chicken broth
  • ⅔ cup milk
  • 1 (8 ounce) package frozen mixed vegetables, thawed
  • aluminum foil

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust.
  3. Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool.
  4. Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary
  5. parsley
  6. salt
  7. and pepper. Add chicken to the skillet and saute until golden brown
  8. 2 to 4 minutes per side.
  9. Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer
  10. being careful not to overcook
  11. just until chicken juices run clear
  12. 10 to 15 minutes. Transfer chicken to a plate
  13. allowing it to cool until the juices settle
  14. about 15 minutes. Reserve pan drippings.
  15. Meanwhile
  16. melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant
  17. about 30 seconds. Add onion
  18. salt
  19. and pepper and cook until onion is translucent
  20. about 5 minutes. Whisk in flour until mixture thickens.
  21. Add 1 3/4 cups chicken broth and milk
  22. 1 cup of liquid at a time
  23. whisking constantly. Remove from heat once mixture begins to thicken.
  24. Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie
  25. crimping the edges to seal and decorating them with tongs or a fork
  26. if desired.
  27. Place pot pie in the oven and bake until crust is golden brown
  28. 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.

Prep Time: 30 mins

Cook Time: 1 hr 5 mins

Total Time: 1 hr 35 mins

Servings: 8

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