Homemade chicken 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.
Prep Time::30 mins
Cook Time:: 1 hr 5 mins
Total Time:: 1 hr 35 mins
Servings::8
Yield::1 (9-inch) pot pie
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 unsalted butter
1 clove garlic, minced
⅓ medium onion, diced
1 ¾ cups chicken broth
⅔ cup milk
1 (8 ounce) package frozen mixed vegetables, thawed
aluminum foil
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Place 1 pie crust in a 9-inch pie plate. Poke several holes in bottom of crust.
Bake in the preheated oven for 5 minutes. Remove and set aside to cool.
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.
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.
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.
Add 1 3/4 cups chicken broth and milk gradually while whisking constantly. Remove from heat once mixture begins to thicken.
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.
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.