the best chicken pot pie ever

How To Make the best chicken pot pie ever

• 1

  In a large saucepan over medium high heat, combine the chicken breasts, thighs, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 min., or until chicken is no longer pink in the center and the juices run clear.
• 2

  Remove the chicken and let cool. Pour remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half & half to the broth to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
• 3

  In same pan, melt margarine over medium heat. Add the onion & celery. Sauté, stirring, for 3 min. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens & boils. (you will think this is TOO MUCH liquid, but it's not. Add the chicken & vegetables to the broth & stir to combine. Line a deep pie dish with one of the pastries & pour mixture in, almost to the top.
• 4

  cover mixture with 2nd pastry - seal edges pinching together - cut vents or prick with a fork - brush the top with egg.
• 5

  Bake at 400 degrees for 30 minutes or until the crust is golden brown & the filling is bubbling. Let cool for 10 minutes and serve.
• 6

  When done, the inside ingredients will be thick and creamy.
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