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Chicken Pot Pie from Scratch

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PREP TIME
30 min
COOKING TIME
65 min
TOTAL TIME
95 min
SERVINGS
8 servings
Dinner
Chicken Pot Pie from Scratch
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
  • 2/3 cup chicken broth
  • 1/3 cup butter
  • 1 clove garlic, minced
  • 1/3 medium onion, diced
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 (8 ounce) package frozen mixed vegetables, thawed
  • aluminum foil
Instructions
1
Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).
2
Place one pie crust in a standard-sized 9-inch pie dish and create several holes in the bottom of the crust to prevent it from bubbling up during baking.
3
Bake the pie crust in the preheated oven for 5 minutes, then remove it and let it cool down before proceeding with the recipe.
4
Heat a moderate amount of oil in a medium-sized skillet over high heat. Season both sides of your chicken breasts with a blend of herbs, including rosemary and parsley, along with salt and pepper. Add the chicken to the skillet and cook until it's golden brown on both sides, taking around 2-4 minutes per side.
5
Reduce the heat to a low setting and add 2/3 cup of chicken broth to the skillet. Simmer the mixture until the chicken is cooked through and the juices run clear, taking around 10-15 minutes. Transfer the chicken to a plate to rest for about 15 minutes, allowing it to retain its juices. Reserve the pan drippings that have accumulated.
6
Meanwhile, melt butter in a large skillet over medium heat. Add the pan drippings and minced garlic to the skillet, cooking until the garlic is fragrant for about 30 seconds. Add sliced onion, salt, and pepper to the skillet and cook until the onion is translucent, taking around 5 minutes. Whisk in flour to thicken the mixture.
7
Gradually add 1 3/4 cups of chicken broth and milk to the skillet while whisking constantly. Remove the skillet from heat once the mixture begins to thicken.
8
Cut your cooked chicken into bite-sized pieces and combine it with thawed vegetables and the broth mixture. Fold everything together until well combined.
9
Pour the chicken mixture into the pre-baked pie crust and cut slits in the remaining pie crust to create a lid. Place the lid on top of the pie, crimping its edges to seal it tightly. Decorate the pie with tongs or a fork, if desired.
10
Bake the pie in the preheated oven for 30-40 minutes, or until the crust is golden brown. Check on the pie halfway through baking time and cover it with aluminum foil if its edges start to brown too much.