Prep Time:
30 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 35 mins
Servings:
8
Yield:
1 (9-inch) pot pie
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Place 1 pie crust in a 9-inch pie plate. Poke several holes in bottom of crust.
Bake in the preheated oven for 5 minutes. Set aside to cool.
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.
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.
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.
Gradually add 1 ¾ cups chicken broth and milk, while whisking constantly, until mixture begins to thicken; remove from heat.
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.
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)
| 402 | Calories |
| 26g | Fat |
| 31g | Carbs |
| 12g | Protein |
