Ingredients

The following ingredients have 7 Servings
  • 3 pounds chicken breast
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • pie crust (Either 4 store bought- 2 tops and 2 bottoms, or double the linked recipe.)
  • 2/3 cup butter
  • 1/2 an onion (chopped)
  • 2/3 cup flour
  • 3 1/2 cups chicken broth
  • 1 cup milk
  • 3 cups frozen mixed vegetables (thawed and patted dry)
  • 1/2 teaspoon dried basil
  • pinch of garlic powder
  • Salt and pepper to taste
  • 1 egg (beaten)

Instruction

  • To prepare chicken breast: Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.
  • Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling.
  • Preheat oven to 375°F. Butter a 9"x13" baking dish and set aside.
  • Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
  • Add flour and stir to combine. Continue cooking about 2 more minutes to reheat the mixture.
  • Slowly add in chicken broth, about 1/4 cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
  • Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn't burn at the bottom.
  • When sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, garlic powder, and salt and pepper. Stir. Then remove from heat and set aside.
  • Roll out half the pie crust on a lightly floured surface, and lay it in a greased 9"x13" baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.
  • Trim off the excess pie dough. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape.
  • With a pastry brush, brush beaten egg over top of pot pie.
  • Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through.
  • Remove from oven and allow to sit to firm for about 15-30 minutes before serving.