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Chicken pot pie is a quintessential comfort food that evokes feelings of warmth and nostalgia. This beloved dish combines tender pieces of chicken, vibrant vegetables, and a rich, creamy sauce encased in a flaky pie crust, making it a favorite among families for generations. The mere thought of digging into a steaming slice of chicken pot pie can transport many of us back to our childhood kitchens, where the aroma of home-cooked meals lingered in the air, providing comfort and a sense of belonging.

Classic Chicken Pot Pie

Discover the heartwarming joy of Cozy Comfort Chicken Pot Pie, a classic dish that warms both the body and soul. With tender chicken, vibrant vegetables, and a creamy filling encased in a flaky crust, this recipe is a nostalgic favorite for family gatherings and chilly evenings. It's easy to prepare and perfect for creating cherished memories around the dinner table. Enjoy the comforting aroma and delightful flavors that make this pot pie a timeless treasure in every home.
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Ingredients
  

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

1 cup carrots, diced

1 cup celery, diced

1 cup frozen peas

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1/3 cup all-purpose flour

1/4 cup unsalted butter

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

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

1 egg, beaten (for glaze)

Instructions
 

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

    Stir in the garlic and cook for an additional minute until fragrant.

      Add the diced chicken to the pot, cooking until it's no longer pink, about 7-8 minutes.

        Sprinkle the flour over the chicken and vegetables, stirring to combine. Cook for 2 minutes to eliminate the raw flour taste.

          Gradually pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer, and let it thicken for about 5 minutes.

            Add the heavy cream, frozen peas, thyme, rosemary, salt, and pepper. Stir until well combined and continue to cook for another minute. Remove from heat and let cool slightly.

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

                Roll out one pie crust and fit it into 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 your fingers or a fork. Cut a few slits in the top crust to allow steam to escape.

                    Brush the top of the pie with the beaten egg to give it a golden color when baked.

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

                        Let the pot pie cool for 10-15 minutes before slicing and serving.

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