Homemade Chicken Pot Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place 1 pie crust in a 9-inch pie plate. Poke several holes in bottom of crust.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven for 5 minutes. Set aside to cool.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Season both sides chicken breasts with rosemary, parsley, salt, and black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to the skillet; cook until golden brown, 2 to 4 minutes per side.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Reduce heat to medium-low. Add ⅔ cup chicken broth; simmer until chicken is just cooked and juices run clear, 10 to 15 minutes. Transfer chicken to a plate; rest, about 15 minutes. Reserve drippings in the skillet.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Melt butter in drippings in the skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add onion, salt, and black pepper; cook until translucent, about 5 minutes. Whisk in flour until mixture thickens.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Gradually add 1 ¾ cups chicken broth and milk, while whisking constantly, until mixture begins to thicken; remove from heat.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Cut chicken into bite-sized pieces; stir into broth mixture along with thawed vegetables until combined. Transfer to the par-baked pie crust. Place remaining pie crust on top of pie; cut slits into top crust. Crimp edges to seal; decorate with tongs or a fork, if desired.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time; cover with aluminum foil if browning too much.'}

📊 Nutrition Facts

Per serving (8 servings total)