Homemade Chicken Pot Pie Casserole

• Meat

  • 3 lbs Chicken breast

• Produce

  • 1 Basil
  • 1 pinch Garlic powder
  • 1/2 Onion

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3 1/2 cups Chicken broth

• Baking & Spices

  • 1 Black pepper, ground
  • 2/3 cup Flour

• Dairy

  • 2/3 cup Butter
  • 1 cup Milk

• Frozen

  • 3 cups Mixed vegetables, frozen

Found on thegraciouswife.com

Description

Ingredients

• pie crust (Either 4 store bought- 2 tops and 2 bottoms, or check out my No-Fail Pie Crust Recipe. Its super easy and turns out every time. You will need to double the recipe)
• 3 pounds chicken breast
• basil
• ground black pepper
• ½ an onion, chopped
• ⅔ cup butter
• ⅔ cup flour
• 3½ cups chicken broth
• 1 cup milk
• 3 cups frozen mixed vegetables, thawed
• pinch of garlic powder
• 1 egg, beaten

Directions

• Season chicken breasts with basil and ground black pepper. Cook in a 350° oven for 20-40, until chicken is cooked through. Shred or chop the chicken after its cooked. Set aside.
• Prepare pie crust using THIS RECIPE (double it). Refrigerate. If youre using store bought pie crust, make sure its thawed.
• 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, so the flour mixture turns golden (but not browned).
• Slowly add in chicken broth, about ⅓ 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 doesnt stick to the bottom.
• When sauce is thickened to the consistency of a medium-thick gravy, add chicken and mixed vegetables, and stir to combine.
• Add a pinch of garlic powder and ground black pepper, and about ½ teaspoon basil to the sauce. Stir. Take off heat and set aside.
• Roll out half the pie crust, and lay it in a greased 9x13 baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.
• Press the top and bottom pie crust together (I use a fork for this part), and trim off the excess dough with a knife. 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* oven for 30 minutes, until the top pie crust is firm and browned. Take out of oven and cover with foil (to prevent the top crust from burning).
• Return to oven for another 30 minutes, until both crusts are firm and golden
• Take out of oven and let sit 15-30 minutes to firm.