Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Rest Time: 15 mins | Total Time: 2 hrs 15 mins | Yield: 8 Servings
This will be the best Chicken Pot Pie you will ever have! Oh, man, you have got to give this recipe a try if you want to taste the best of the best! Invite your friends over and surprise them with this delicious treat. Enjoy!
Ingredients:
Chicken Breast
3 pounds chicken breast
1 tbsp olive oil
1/2 tsp ground black pepper
1/2 tsp salt
1 tsp dried basil
Pot Pie
pie crust Either 4 store-bought- 2 tops and 2 bottoms, or double the linked recipe.
3 1/2 c chicken broth
1 Egg beaten
1 c milk
2/3 c flour
1/2 tsp dried basil
pinch of garlic powder
3 c frozen mixed vegetables thawed and patted dry
2/3 c butter
1/2 an onion chopped
Salt and pepper to taste
Directions:
For the Chicken Breast:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Season with basil, salt, and pepper the chicken breasts.
Arrange the chicken breasts into a baking dish, then drizzle olive oil on top.
Place the baking dish inside the preheated oven and bake the chicken breasts for 30 minutes or until done.
Remove from the oven and let the chicken breasts cool, then roughly chop them into small pieces.
For the Pie Crust:
Preheat the oven to about 190 degrees C or 375 degrees F.
Brush with butter in a 9×13-inch baking dish.
Place a stockpot on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the onions and sauté until soft.
Add flour, then stir and cook for 2 minutes.
Add the chicken broth gradually and stir every addition until well mixed.
Stir in the milk and cook for a few more minutes until the texture becomes thick.
Put the chicken into the sauce and toss until well coated.
Add the basil, veggies, garlic powder, salt, and pepper. Stir until well mixed. Remove the pot from the stove.
Sprinkle flour onto a flat surface, then put the crust on it. Roll until thin.
Apply cooking spray in a 9×13-inch baking dish.
Put the dough into the prepared baking dish and press it evenly.
Pour the sauce over the dough and spread it evenly.
Top the sauce with the second dough and press it as well.
Make shallow cuts over the dough.
Brush the top dough with egg wash.
Place it inside the preheated oven and bake for about 30 minutes.
Cover it with foil, then bake it for another 30 minutes or until done.
Remove from the oven and allow it to cool at room temperature for 15 to 30 minutes.
Serve and enjoy!
Nutrition Facts:
Serving: 1serving | Calories: 455kcal | Carbohydrates: 19g | Protein: 42g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 172mg | Sodium: 908mg | Potassium: 921mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4049IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 2mg
Ingredients
- Chicken Breast
- 3 pounds chicken breast
- 1 tbsp olive oil
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp dried basil
- Pot Pie
- pie crust Either 4 store-bought- 2 tops and 2 bottoms, or double the linked recipe.
- 3 1/2 c chicken broth
- 1 Egg beaten
- 1 c milk
- 2/3 c flour
- 1/2 tsp dried basil
- pinch of garlic powder
- 3 c frozen mixed vegetables thawed and patted dry
- 2/3 c butter
- 1/2 an onion chopped
- Salt and pepper to taste
Instructions
For the Chicken Breast:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Season with basil, salt, and pepper the chicken breasts.
Arrange the chicken breasts into a baking dish, then drizzle olive oil on top.
Place the baking dish inside the preheated oven and bake the chicken breasts for 30 minutes or until done.
Remove from the oven and let the chicken breasts cool, then roughly chop them into small pieces.
For the Pie Crust:
Preheat the oven to about 190 degrees C or 375 degrees F.
Brush with butter in a 9×13-inch baking dish.
Place a stockpot on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the onions and sauté until soft.
Add flour, then stir and cook for 2 minutes.
Add the chicken broth gradually and stir every addition until well mixed.
Stir in the milk and cook for a few more minutes until the texture becomes thick.
Put the chicken into the sauce and toss until well coated.
Add the basil, veggies, garlic powder, salt, and pepper. Stir until well mixed. Remove the pot from the stove.
Sprinkle flour onto a flat surface, then put the crust on it. Roll until thin.
Apply cooking spray in a 9×13-inch baking dish.
Put the dough into the prepared baking dish and press it evenly.
Pour the sauce over the dough and spread it evenly.
Top the sauce with the second dough and press it as well.
Make shallow cuts over the dough.
Brush the top dough with egg wash.
Place it inside the preheated oven and bake for about 30 minutes.
Cover it with foil, then bake it for another 30 minutes or until done.
Remove from the oven and allow it to cool at room temperature for 15 to 30 minutes.
Serve and enjoy!
Notes
Nutrition Facts: Serving: 1serving | Calories: 455kcal | Carbohydrates: 19g | Protein: 42g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 172mg | Sodium: 908mg | Potassium: 921mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4049IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 2mg
