A true comfort classic, this chicken pot pie features a rich, creamy filling loaded with tender chicken, hearty potatoes, and garden vegetables, all enveloped in a flaky, golden-brown crust. It’s the ultimate one-dish meal—warm, satisfying, and perfect for family dinners or cozy gatherings.
Ingredients
For the Filling:
2 lbs boneless, skinless chicken breasts
2 cups chicken broth, plus more as needed
½ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons unsalted butter
1 medium onion, chopped
1 cup celery, chopped
⅓ cup all-purpose flour
1½ cups half-and-half
1 tablespoon fresh parsley, chopped
½ teaspoon dried thyme
2 medium potatoes, cooked and cubed (or 1 can small white potatoes, drained)
1½ cups frozen mixed vegetables, thawed
For Assembly:
1 package (2 sheets) refrigerated pie crust, or homemade double crust
1 large egg, lightly beaten (for egg wash
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