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Chicken pot pie is more than just a dish; it’s a beloved comfort food that evokes feelings of warmth and nostalgia. This hearty meal has been a staple in kitchens for generations, cherished not only for its delightful flavors but also for its ability to bring families together around the dinner table. The act of preparing and sharing a meal like chicken pot pie fosters a sense of companionship and love, making it a cherished tradition in many households.

Classic Chicken Pot Pie

Discover the heartwarming joy of making a classic chicken pot pie with this easy recipe! This comforting dish combines tender chicken, vibrant vegetables, and a creamy sauce, all encased in a flaky crust, creating the perfect family meal. Ideal for busy weeknights or cozy gatherings, chicken pot pie evokes feelings of nostalgia and togetherness. Gather around the dinner table and savor the delightful flavors and memories this beloved comfort food brings. Try it out today!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced

1 cup carrots, diced

1 cup frozen peas

1 cup celery, diced

1 medium onion, chopped

3 cloves garlic, minced

1/3 cup all-purpose flour

4 cups chicken broth

1 cup milk

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon butter

1 package (14 oz) refrigerated pie crusts (contains 2 crusts)

1 egg (for egg wash)

Instructions
 

Preheat Oven: Begin by preheating your oven to 425°F (220°C). This ensures that your pot pie receives even heat for a perfectly baked crust.

    Cook the Chicken: In a large pot, heat the olive oil over medium heat. Once hot, add the diced chicken breast. Sauté until the chicken is brown and fully cooked, about 7-10 minutes. Once done, remove the chicken from the pot and set it aside on a plate.

      Sauté the Vegetables: In the same pot, add the tablespoon of butter. Let it melt, then add the chopped onion, diced carrots, celery, and minced garlic. Cook this mixture until the vegetables are softened, which should take approximately 5-7 minutes.

        Make the Sauce: Sprinkle the all-purpose flour over the sautéed vegetables, stirring well to ensure everything is evenly coated. Gradually pour in the chicken broth and milk, whisking continuously to avoid lumps. Incorporate the dried thyme, dried rosemary, salt, and pepper. Increase the heat to medium-high and bring the mixture to a simmer, stirring frequently until the sauce thickens, about 3-5 minutes.

          Combine Ingredients: Stir the browned chicken back into the pot along with the frozen peas. Mix well until everything is evenly combined. Remove the pot from heat and allow the filling to cool slightly while you prepare the pie crust.

            Prepare the Pie Crust: Unroll one of the refrigerated pie crusts and place it into a 9-inch pie dish. Carefully spoon the chicken and vegetable mixture into the crust, spreading it out evenly.

              Top with Second Crust: Place the second pie crust over the filled pie. Use a knife to trim any excess dough, then crimp the edges together to seal the pie securely. Cut several slits in the top crust to allow steam to escape during baking.

                Apply Egg Wash: In a small bowl, beat the egg until smooth, then brush the mixture evenly over the top crust to give it a beautiful golden finish once baked.

                  Bake the Pie: Carefully place the pot pie in the preheated oven and bake for 25-30 minutes or until the crust is golden brown and the filling is bubbling.

                    Cool and Serve: Once baked, remove the pot pie from the oven and let it cool for about 10 minutes before slicing. Serve warm and enjoy the comforting flavors of this classic dish!

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6

                        - Presentation Tips: For an inviting presentation, serve slices on individual plates, garnished with a sprinkle of fresh parsley or thyme. A side salad can complement the meal beautifully!