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Hearty Chicken Pot Pie (Classic Comfort Food)

Hearty Chicken Pot Pie

A rich, comforting chicken pot pie made with tender chicken breast, vegetables, herbs, and a creamy homemade sauce topped with a golden pastry crust.
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Prep Time 20 minutes
Cook Time 1 hour
10 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American, British, Comfort Food, Western
Calories: 930
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds skinless boneless chicken breast
  • 1 cup chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups milk
  • 3 tablespoons butter
  • 1 onion chopped
  • 1 cup chopped celery
  • ⅓ cup all-purpose flour
  • 2 cups frozen mixed vegetables thawed
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon dried thyme
  • 1 9-inch refrigerated pie crust
  • 1 egg lightly beaten

Method
 

  1. In a large saucepan, combine chicken, chicken broth, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 30 minutes until chicken is fully cooked.
  2. Remove chicken and let cool. Reserve broth, skim fat, and add milk to equal 2½ cups liquid. Cut chicken into ½-inch pieces.
  3. In the same pan, melt butter over medium heat. Add onion and celery; sauté for 3 minutes.
  4. Stir in flour until blended. Gradually whisk in broth-milk mixture. Cook, stirring constantly, until thickened and bubbly.
  5. Add chicken, vegetables, parsley, and thyme. Pour into a 1½-quart deep casserole dish.
  6. Preheat oven to 400°F (200°C).
  7. Roll pastry slightly larger than the dish, cut slits for vents, and place over filling. Trim edges and flute.
  8. Brush with beaten egg.
  9. Bake for 30 minutes, until crust is golden and filling is bubbling.
  10. Rest 10 minutes before serving.

Notes

  • Use a deep dish to prevent overflow
  • You can add peas or carrots if desired
  • Double the recipe for a crowd