This is the BEST Chicken Pot Pie I have ever made and considering this is the FIRST Chicken Pot Pie I have ever made it was the BEST! Oh and did I say it was the EASIEST? I gotta tell ya, if I can screw something up I will screw it up and lately recipes have not been working out very good for me so I was extremely happy this turned out so yummy and nice.
It was nothing to get the filling to nicely thicken up like it should. That is usually the hardest part in anything I cook is to get the dang thing to “thicken” up. This recipe just fell right into place. I follow the directions as they are written and didn’t change a thing.
As you can see the minute I let this sucker cool down the Guinea Pigs devoured half of it in less than 5 minutes. It’s amazing what happens when you follow directions. Who would have thunk!
I wish I could say there is a “hidden” secret to this little jewel but there isn’t…although I did use fresh parsley and I used canned white potatoes. I didn’t feel like cooking potatoes and then chopping them up, so I just bought some canned white sliced potatoes and then chopped those up. I didn’t know those canned potatoes really do taste pretty good or at least they did in this Chicken Pot Pie.
Here is the original recipe at my favorite site Just a Pinch. So glad I found this site and this recipe. Thank you Martha Ray Deen for posting this and I hope you get a Blue Ribbon!
The Best and Easiest Chicken Pot Pie
Ingredients
- 2 lb chicken breasts boneless and skinless (I used Chicken Tenders, worked great)
- 2 c chicken broth enough to cover breasts
- ½ tsp salt
- ¼ tsp ground black pepper
- 1½ c half and half
- 3 Tbsp butter yes, 3 tablespoons!
- 1 medium onion chopped
- 1 c celery chopped
- ⅓ c all purpose flour
- 1½ c frozen mixed vegetables thawed (i use green beans, corn, carrots and peas)
- 2 medium potatoes cooked and cubed (or 1 can small white potatoes, cubed)
- 1 Tbsp parsley freshly chopped
- ½ tsp thyme dried
- 2 pie pastry for double crust pie (You can make your own, I used Pilsbury Pie Crust)
- 1 egg lightly beaten
Instructions
- In a large saucepan over medium high heat, combine the chicken breasts, 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 canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2½ cups. Cut chicken into ½ 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 and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it’s not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
- Cover mixture with second pastry, making sure to “seal the edges” by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
- Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
