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Chicken pot pie is much more than just a dish; it is a warm embrace of nostalgia, a reminder of cherished family gatherings, and a staple of comfort food that transcends generations. This classic recipe, with its flaky crust encasing a savory filling of tender chicken, vibrant vegetables, and a creamy sauce, transports us back to simpler times. Whether enjoyed on a chilly evening or as a centerpiece for a family dinner, chicken pot pie has an innate ability to evoke feelings of home.

Classic Chicken Pot Pie

Warm up your evenings with the classic comfort of chicken pot pie, a dish that embodies nostalgia and family gatherings. This delicious recipe features a flaky crust filled with tender chicken, vibrant vegetables, and a creamy sauce that blends rich flavors into every bite. With simple ingredients and accessible preparation steps, even novice cooks can master this heartwarming meal. Create lasting memories around the table with each slice of this beloved classic.
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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, 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 (or make your own)

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Cook the Chicken: In a large skillet over medium heat, add olive oil. Once hot, add the diced chicken, season with salt and pepper, and cook until no longer pink, about 5-7 minutes. Remove chicken, set aside.

      Sauté the Veggies: In the same skillet, add chopped onion, carrots, and celery. Sauté for about 5 minutes until they begin to soften. Add garlic and cook for an additional minute.

        Make the Sauce: Sprinkle the flour over the veggies and stir to combine. Cook for another minute, then slowly pour in chicken broth while stirring. Add heavy cream, thyme, and rosemary. Stir until the mixture thickens, about 3-5 minutes. Fold in the cooked chicken and frozen peas.

          Prepare the Pie: Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust. Roll out the second pie crust and place it on top of the filling. Seal the edges by crimping with a fork or your fingers. Cut slits in the top crust to allow steam to escape.

            Egg Wash: Brush the top crust with the beaten egg for a golden finish.

              Bake: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

                Let it Rest: Allow the pie to cool for 10-15 minutes before slicing. This will help the filling set.

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