The Best Chicken Pot Pie Ever

Instructions

1. 01

   Cut each chicken breast into thirds. To a large saucepan, over medium-high heat, add the chicken breasts, broth, salt, and pepper. Bring to a boil. Reduce heat to low. Cover and let simmer for 30 minutes or until the chicken is no longer pink in the center and the juices run clear.

2. 02

   Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand. Spoon off the fat. Add enough canned broth to equal 1 cup, if needed. Add half and half to the broth mixture to equal 2 1/2 cups.

3. 03

   Cut the chicken into 1/2-inch pieces.

4. 04

   In a large skillet, melt the butter over medium heat. Add onion and celery. Saute, stirring, for 3 minutes. Stir in the flour until well blended.

5. 05

   Add parsley and thyme.

6. 06

   Gradually stir in the broth mixture. Simmer, stirring constantly, until the sauce thickens and boils.

7. 07

   Once the mixture is thickened, add the chicken.

8. 08

   Add the diced potatoes and mixed vegetables. Stir until combined.

9. 09

   Preheat the oven to 400 degrees F. Line a deep pie dish with one of the pastries.

10. 10

    Spread the filling into the pie crust.

11. 11

    Cover the mixture with the second pastry making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the top of the pastry.

12. 12

    Brush the crust with the beaten egg. Use any leftover scraps from the pastries to make a design on top if you wish.

13. 13

    Bake for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes to set up and serve. When done, the inside ingredients will be thick and creamy.