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Chicken pot pie is the epitome of comfort food, cherished across various cultures for its hearty flavors and satisfying textures. This classic dish combines tender chicken, fresh vegetables, and a creamy sauce, all enveloped in a flaky pastry crust. Its origins can be traced back to ancient times, with variations appearing in different cuisines, making it a beloved staple in homes around the world. The allure of homemade chicken pot pie lies not only in its nostalgic flavors but also in the ability to customize each aspect of the dish to personal preferences, setting it apart from store-bought versions.

Classic Chicken Pot Pie

Discover the warmth of homemade chicken pot pie, a timeless comfort food loved by many. This classic dish features tender chicken, fresh vegetables, and a creamy filling encased in a flaky crust. Perfect for sharing with family and friends, it offers flexibility in customization to suit your tastes. With easy-to-follow steps, you can create a delicious pie that not only fills your belly but also warms the heart. Embrace the joy of cooking and savor this delightful meal!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

3 medium carrots, sliced

2 medium potatoes, diced

1 cup frozen peas

1/3 cup all-purpose flour

1 cup chicken broth

1 cup whole milk

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 sheet refrigerated pie crust (or homemade crust)

1 egg, beaten (for egg wash)

Instructions
 

Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with a pinch of salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.

    Sauté Vegetables: In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent. Add the sliced carrots and diced potatoes; cook for an additional 5 minutes until they start to soften.

      Make the Filling: Sprinkle the flour over the sautéed vegetables and stir to combine, cooking for about 1 minute to eliminate the raw flour taste. Gradually pour in the chicken broth and milk while stirring to avoid lumps. Add the cooked chicken back into the mixture, along with the frozen peas, dried thyme, dried rosemary, and adjust seasoning with salt and pepper. Simmer for about 5-7 minutes, until the mixture thickens slightly. Remove from heat and let it cool for a few minutes.

        Prepare the Pie Crust: Preheat your oven to 425°F (220°C). Roll out the pie crust and fit it into a 9-inch pie dish. Pour the chicken and vegetable filling into the crust. Cover with the second pie crust, sealing the edges and cutting a few slits on top for steam to escape. Brush the top crust with beaten egg to achieve a golden finish.

          Bake: Place the pot pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil for the remaining baking time.

            Serve: Once done, remove from the oven and let it cool for about 10 minutes before slicing. Serve warm and enjoy your comforting chicken pot pie!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6