Name: Classic Chicken Pot Pie
Total time: PT3000.0S
Yield: 6
Ingredients: 2 Pie Crust; 1 pound Boneless, Skinless Chicken Breast; 4 tablespoon Butter; 1 Yellow Onion; 1/2 teaspoon Dried Thyme; 1/2 teaspoon Dried Rosemary; 1/2 teaspoon Salt; 1/4 teaspoon Ground Black Pepper; 1/2 cup All-Purpose Flour; 1 1/2 cup Milk; 1 cup Chicken Broth; 1 bag Frozen Mixed Vegetables; 1 Egg

This easy recipe will teach you how to make a chicken pot pie that will impress even the pickiest eaters! It’s flaky, creamy, and beyond delicious - your perfect healthy dinner on cold nights. Homemade chicken pot pie is a comfort food classic and comes together so quickly!

Peanut-Free

Tree Nut-Free

Fish-Free

Main Dish

American

Oven

Stove

Pies

Beginner

Low Salt

Nut-Free

Soy-Free

Tomato-Free

Comfort Food

Chicken

Shellfish-Free

Kid-Friendly

Dinner

Fall

Vegetables

Winter

Poultry

Classic Chicken Pot Pie

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Pie Crust

Boneless, Skinless Chicken Breast

pound

Butter

tablespoon

Yellow Onion

Dried Thyme

teaspoon

Dried Rosemary

Salt

Ground Black Pepper

All-Purpose Flour

Milk

Chicken Broth

Frozen Mixed Vegetables

Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with a {@0:}.

Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with a Pie Crust (1 N/A).

Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with a Pie Crust (1).

Cut the Boneless, Skinless Chicken Breast (1 pound) into 1/2-inch pieces.

Heat a large saucepan over medium-high heat. Add {@0:}. Once melted, add the chicken and cook until no longer pink. Remove from the skillet.

Heat a large saucepan over medium-high heat. Add Butter (1 tablespoon) [divided]. Once melted, add the chicken and cook until no longer pink. Remove from the skillet.

Heat a large saucepan over medium-high heat. Add Butter (1 tablespoon). Once melted, add the chicken and cook until no longer pink. Remove from the skillet.

Add the remaining {@4:} and the {@2:}. Cook for 30 seconds then add the {@3:}, {@1:}, {@5:}, and {@0:}. Cook until onions are beginning to soften, 5-6 minutes.

Add the remaining Butter (3 tablespoon) [divided] and the Yellow Onion (1 N/A) [diced]. Cook for 30 seconds then add the Dried Thyme (1/2 teaspoon), Dried Rosemary (1/2 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Cook until onions are beginning to soften, 5-6 minutes.

Add the remaining Butter (3 tablespoon) and the Yellow Onion (1). Cook for 30 seconds then add the Dried Thyme (1/2 teaspoon), Dried Rosemary (1/2 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Cook until onions are beginning to soften, 5-6 minutes.

Add {@0:} and stir until it evenly coats the onion, then add {@2:} and {@1:} and stir until thickened.

Add All-Purpose Flour (1/2 cup) and stir until it evenly coats the onion, then add Milk (1 1/2 cup) and Chicken Broth (1 cup) and stir until thickened.

Stir in the chicken and {@0:}. Remove from heat.

Stir in the chicken and Frozen Mixed Vegetables (1 bag). Remove from heat.

Top with the second piece of {@0:}, then tuck and flute the edges. Make slits in the top to release steam.

Top with the second piece of Pie Crust (1 N/A), then tuck and flute the edges. Make slits in the top to release steam.

Top with the second piece of Pie Crust (1), then tuck and flute the edges. Make slits in the top to release steam.

Brush with beaten {@0:}. Bake for 30-40 minutes in the preheated oven. If the top gets too dark, cover with foil.

Brush with beaten Egg (1 N/A). Bake for 30-40 minutes in the preheated oven. If the top gets too dark, cover with foil.

Brush with beaten Egg (1). Bake for 30-40 minutes in the preheated oven. If the top gets too dark, cover with foil.

Classic Chicken Pot Pie

50MINS

$2.39

Ingredients

Author's Notes

Cooking Instructions

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