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In the realm of comfort food, few dishes evoke the same sense of warmth and nostalgia as chicken pot pie. This quintessential recipe transcends mere sustenance; it embodies the essence of home, family, and heartfelt gatherings. Whether it’s a chilly evening, a family celebration, or simply a desire to indulge in something that feels like a warm hug, chicken pot pie stands out as an all-time favorite. Its flaky crust, rich filling, and a medley of flavors come together to create a dish that is both satisfying and soul-soothing.

Classic Chicken Pot Pie

Discover the heartwarming comfort of chicken pot pie with this classic recipe that brings family and friends together. This dish features a flaky crust and a rich filling of tender chicken, fresh vegetables, and aromatic herbs, creating a satisfying meal perfect for any occasion. With simple cooking steps, you can customize it to your taste, making it a favorite for everyone. Embrace the warmth and nostalgia of home-cooked meals with this delicious chicken pot pie.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

1 cup carrots, peeled and diced

1 cup celery, diced

1 cup frozen peas, no need to thaw

1 medium onion, finely diced

3 cloves garlic, minced

4 cups chicken broth (low-sodium for a healthier option)

1 cup heavy cream

1/3 cup all-purpose flour

1/4 cup unsalted butter

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 pre-made pie crusts (store-bought or homemade if preferred)

1 egg, beaten (for the glaze)

Instructions
 

Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sauté the mixture for about 5 minutes, or until the vegetables are slightly tender and the onions are translucent.

    Add Garlic: Stir in the minced garlic and continue cooking for an additional minute, allowing the garlic to become fragrant without browning.

      Cook the Chicken: Incorporate the diced chicken into the pot, stirring occasionally. Cook until the chicken pieces are no longer pink, about 7-8 minutes, ensuring they’re cooked through.

        Incorporate Flour: Sprinkle the flour over the chicken and vegetable mixture. Stir well to combine and cook for another 2 minutes to eliminate any raw flour taste.

          Add Broth: Gradually pour in the chicken broth while stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and allow it to thicken for about 5 minutes.

            Cream and Season: Stir in the heavy cream along with the frozen peas, dried thyme, dried rosemary, and season with salt and pepper to taste. Mix until everything is well combined and cook for an additional minute. Remove the pot from heat and allow it to cool slightly.

              Prepare for Baking: Preheat the oven to 425°F (220°C).

                Line the Pie Dish: Roll out one of the pie crusts and carefully fit it into a 9-inch pie dish, ensuring the edges hang over the sides slightly. Pour the chicken filling into the lined crust, spreading it evenly.

                  Seal the Pie: Roll out the second pie crust and place it over the chicken filling. Press down to seal the edges, crimping with your fingers or using a fork for a decorative touch. Use a sharp knife to cut several slits in the top crust to allow steam to escape during baking.

                    Apply Egg Wash: Brush the top of the pie with the beaten egg to achieve a beautiful golden brown finish while baking.

                      Bake: Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling gently.

                        Cool and Serve: Allow the pot pie to cool for 10-15 minutes before slicing. This will help the filling set and make serving easier.

                          Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings

                            - Presentation Tips: Serve slices of the pot pie on warm plates, garnished with fresh herbs like parsley or thyme for a pop of color. Pair it with a simple side salad for a complete meal!