Chicken Pot Pie

This classic chicken pot pie is the ultimate comfort food—tender chunks of chicken, hearty vegetables, and a rich, creamy sauce all tucked inside a flaky golden crust. It’s warm, filling, and perfect for family dinners, especially when you want something cozy and homemade that everyone will love.

INGREDIENTS:

2 pounds chicken breasts boneless, skinless, cut into thirds

2 cups chicken broth plus more if needed

1/2 tsp salt

1/4 tsp black pepper

1 1/2 cups half and half

3 tbsp butter

1 onion medium, chopped

1 cup celery chopped

1/3 cup all-purpose flour

1 tbsp fresh parsley chopped

1/2 tsp dried thyme

2 potatoes cooked and cubed

1 1/2 cups mixed vegetables frozen, thawed

1 double pie crust homemade or store-bought

1 egg large, lightly beaten

DIRECTIONS:

Place chicken, broth, salt, and pepper in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes until fully cooked.

Remove chicken and let cool. Reserve broth, skim fat, and adjust with additional broth if needed. Combine with half and half to make 2 1/2 cups.

Cut cooked chicken into 1/2-inch pieces.

In a skillet, melt butter over medium heat. Add onion and celery and cook for 3 minutes until softened.

Stir in flour, parsley, and thyme until well combined.

Gradually stir in the broth mixture. Cook, stirring constantly, until thickened and bubbling.

Add chicken, potatoes, and mixed vegetables. Stir until evenly combined.

Preheat oven to 400°F. Line a deep pie dish with one crust and pour in the filling.

Cover with top crust, seal edges, and cut vent holes.

Brush with beaten egg and bake for 30 minutes until golden and bubbling.

Let cool for 10 minutes before serving to allow the filling to set.