Season the chicken breasts with basil, salt, and black pepper for the Chicken Pot Pie. Place them in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes or until they reach an internal temperature of 165°F. Butter a 9″x13″ baking dish and set it aside for assembling the Chicken Pot Pie.

Double the recipe. Then cover and refrigerate while you prepare the filling.

Preheat the oven to 375°F. Butter a 9″x13″ baking dish and set aside.

Soften the butter in a pot over medium warm. Add the onion and sear until translucent, approximately 3 minutes.

Continue cooking for about 2 more minutes to thoroughly reheat the mixture for the Chicken Pot Pie filling. During this process, slowly add the chicken broth in approximately ¼ cup increments, ensuring to stir constantly. This methodical addition and continuous stirring help to evenly incorporate the broth into the mixture, creating a smooth and homogenized sauce that perfectly complements the flavors of the Chicken Pot Pie.

Add slowly so there are no lumps. Add milk and mix. Continue to cook over medium heat, uncovered, until the sauce thickens. You will need to stir frequently to prevent it from burning on the bottom.

When the sauce has thickened to a medium thick sauce, add the chicken, mixed vegetables, basil, garlic powder and salt and pepper. Move. At that point evacuate from the warm and set aside.

Roll out half of the pie crust on a lightly floured surface and place in a buttered 9″x13″ baking dish. Pour the sauce. Unroll the other half of the pastry and place on top. Trim off the excess pastry dough. Press the top and bottom of the pie crust together (I use a fork for this part).

Cut slits in the top to allow heat and steam to escape.

Brush the beaten egg over the pot pie with a pastry brush.

Heat within the stove at 375°F for 30 minutes.

Then cover and return to the oven to bake for another 30-35 minutes or until both crusts are golden brown and cooked through.