The BEST Chicken Pot Pie Ever!

*Ingredients :

°2 pounds boneless, skinless chicken breast
°2 cups chicken broth (enough to cover the breasts)
°1/2 teaspoon salt
°1/4 teaspoon ground black pepper
°1 1/2 c half and half
°3 tablespoons butter (yes, 3 tablespoons!)
°1 medium onion chopped
°1 c chop celery
°1/3 c flour
°1 1/2 c frozen mixed vegetables, thawed (use green beans, corn, carrots, and peas)
°2 medium potatoes, cooked and diced (or 1 can of small white potatoes, diced)
°1 tsp fresh chopped parsley
°1/2 teaspoon dried
°2 pancake batter (for the double-dough pancake)
°1 lightly beaten egg


1 In a large saucepan over medium heat, combine chicken breasts with chicken broth, salt, and pepper. Bring mix to a boil also reduce heat to low. Cover and simmer for 30 minutes, or until chicken is no longer in color in the middle and juices run clear.
Removing chicken from heat & permit it cool. Pour rest chicken broth mix to measuring cup. Let's stand a spoonful of fat. Adding canned broth to equal 1 c if need. Add half and half to stock mixture until it equals 2 1/2 cups. Cut chicken into 1/2 inch pieces.
3 In the same saucepan, melt butter or shortening over medium heat. Add onions and celery. Fry, stirring, for 3 minutes. Stir in the flour until well blended. Gradually add the stock and herbs mixture. Simmer over low heat, stirring constantly, until sauce thickens and comes to a boil. (You'd think that's a lot liquid, but it's not.) Add the chicken and vegetables to the broth and stir until combined. Line a deep pie dish with one of the pastries and pour the mixture into it, almost to the top.
Decorative option for chicken pot pie
4 Cover the mixture with the second dough, making sure to "close the edges" by prying the top and bottom together and pressing the edge of the dish. Cut some air vents in the pastry, then brush the pastry with beaten eggs. Use any leftover pastry scraps to make a design on top.
chicken pie slice
Bake at 400 degrees for 30 minutes or until crust is golden and filling is bubbling. Leave to cool for 10 minutes and serve.
Close-up of the best chicken pot pie ever
6 When finished, the inner ingredients will be thick and creamy.

Enjoy !