Easy Homemade Chicken Pot Pie Recipe

Ingredients

• 2 refrigerated 9-inch pie crusts, at room temperature, divided
• 2 boneless, skinless chicken breasts, pounded thin
• 2 tablespoons minced fresh rosemary
• 2 tablespoons minced fresh parsley
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or as needed
• 0.67 cup chicken broth
• 0.33 cup butter
• 1 clove garlic, minced
• 0.33 medium onion, diced
• 0.33 cup all-purpose flour
• 1.75 cups chicken broth
• 0.67 cup milk
• 1 (8 ounce) package frozen mixed vegetables, thawed
• aluminum foil

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C).
2. Place one pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust using a fork.
3. Bake in the preheated oven for approximately 5 minutes. Set aside to cool completely.
4. Season both sides of the chicken breasts generously with rosemary, parsley, salt, and black pepper. Heat oil in a large skillet over medium-high heat. Add the chicken to the hot skillet and cook until golden brown, about 2 to 4 minutes per side.
5. Reduce the heat to medium-low. Add ⅔ cup of chicken broth to the skillet; simmer until the chicken is just cooked through and the juices run clear, approximately 10 to 15 minutes. Transfer the cooked chicken to a plate and let it rest for about 15 minutes. Reserve the flavorful drippings in the skillet.
6. Melt butter in the reserved drippings in the same skillet over medium heat. Add minced garlic; cook until fragrant, about 30 seconds. Add diced onion, salt, and black pepper; cook until translucent, approximately 5 minutes. Whisk in flour until the mixture thickens slightly.
7. Gradually add 1 ¾ cups of chicken broth and milk, whisking constantly, until the mixture begins to thicken into a creamy sauce; remove the skillet from the heat.
8. Cut the rested chicken into bite-sized pieces; stir the chicken into the broth mixture along with thawed mixed vegetables until everything is well combined. Transfer the filling to the pre-baked pie crust. Place the remaining pie crust on top of the pie filling; cut several slits into the top crust to vent steam. Crimp the edges to seal the pie; decorate with tongs or a fork, if desired.
9. Bake until the crust is a beautiful golden brown, approximately 30 to 40 minutes. Check the edges halfway through the baking time; cover them with aluminum foil if they are browning too quickly.

Nutrition

• Calories: 402 kcal
• Fat Content: 26 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 842 mg
• Protein Content: 12 g
• Cholesterol Content: 41 mg
• Carbohydrate Content: 31 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g