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Chicken Pot Pie stands as a quintessential comfort food, offering warmth and nostalgia in every bite. This dish evokes memories of family gatherings and cozy nights spent around the dinner table, where the aroma of a freshly baked pie fills the air. Its rich combination of tender chicken, colorful vegetables, and a savory sauce enveloped in flaky crust makes it a beloved option for many. The Homey Comfort Chicken Pot Pie takes this classic recipe and elevates it, ensuring that each serving is not only satisfying but also heartwarming.

Classic Chicken Pot Pie

Experience the warmth and nostalgia of a classic dish with Homey Comfort Chicken Pot Pie. This heartwarming recipe combines tender chicken, fresh vegetables, and a creamy sauce enveloped in a flaky crust, perfect for cozy family dinners or gatherings. Cooking from scratch fosters connection and memories, making every bite meaningful. Discover the joy of creating this comforting meal that brings everyone to the table and embodies the love of home-cooked food.
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 cup carrots, diced

1 cup celery, diced

1 cup frozen peas

1 medium onion, finely chopped

3 cloves garlic, minced

1/4 cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

1 pre-made pie crust (store-bought or homemade)

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) so it’s hot and ready for your pie.

    Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the diced chicken. Season with salt and pepper, then cook for about 5-7 minutes, or until the chicken is no longer pink and cooked through. Remove the chicken from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the chopped onion, diced carrots, and celery. Sauté for roughly 5 minutes until the vegetables start to soften. Stir in the minced garlic and sauté for an additional minute until fragrant.

        Create the Sauce: Sprinkle the flour over the sautéed vegetables, stirring well to combine. Cook for another minute to eliminate the raw flour taste. Gradually pour in the chicken broth while continuously stirring to avoid lumps. Then add the heavy cream, dried thyme, and dried rosemary. Continue to stir until the sauce thickens, which should take about 3-5 minutes. Gently fold in the cooked chicken and frozen peas.

          Assemble the Pie: Roll out one pie crust and lay it into a 9-inch pie dish. Pour the creamy chicken filling into the crust, spreading it evenly. Roll out the second pie crust and carefully place it over the filling. Trim any excess crust, then crimp the edges together with a fork or your fingers to seal. Cut a few slits in the top crust to allow steam to escape during baking.

            Add the Egg Wash: Brush the top crust with the beaten egg to give it a beautiful golden finish when baked.

              Bake: Place the pie in your preheated oven and bake for 25-30 minutes, or until the crust is a lovely golden brown and the filling is bubbling up through the slits.

                Let it Rest: After removing the pie from the oven, allow it to cool for 10-15 minutes before slicing. This resting period will help the filling to set, making serving easier.

                  Prep Time, Total Time, Servings: 20 minutes | 55 minutes | 6 servings

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