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Chicken pot pie is a cherished classic, embodying the essence of comfort food. Its rich, savory filling encased in a flaky crust evokes a sense of nostalgia, often reminding us of family gatherings and cozy evenings spent around the dinner table. This dish not only warms the heart but also nourishes the soul, making it a beloved choice for many households. In an era where fast food often dominates our diets, the importance of homemade meals cannot be overstated. Cooking at home fosters warmth, encourages family connection, and allows for creativity in the kitchen.

Classic Chicken Pot Pie Bake

Discover the warmth and nostalgia of a Hearty Comfort Chicken Pot Pie, a classic dish that brings families together around the dinner table. With a rich, creamy filling made from tender chicken and a medley of vegetables, all encased in a flaky crust, this recipe is perfect for any occasion. Easy to prepare, it offers a delightful balance of flavors and textures, making it a comforting favorite that you'll want to add to your culinary repertoire. Embrace the joy of homemade meals and create lasting memories with this heartwarming dish.
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Ingredients
  

2 cups cooked chicken, shredded

1 cup carrots, diced

1 cup celery, diced

1 cup peas (fresh or frozen)

1 medium onion, chopped

3 cloves garlic, minced

1/4 cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 tablespoon olive oil

1 tablespoon butter

1 package (contains 2 crusts) refrigerated pie crusts

1 egg, beaten (to use as an egg wash)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C), ensuring it reaches the right temperature for a perfectly baked crust.

    Sauté the Vegetables: In a large skillet over medium heat, combine the olive oil and butter. Once melted, add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes, stirring frequently, until the vegetables are tender. Add the minced garlic and continue to cook for an additional minute, stirring until fragrant.

      Make the Sauce: Sprinkle the flour evenly over the sautéed vegetables, stirring well to coat all the ingredients. Gradually pour in the chicken broth and heavy cream while continuously stirring to prevent lumps from forming. Bring the mixture to a gentle simmer, cooking for about 3-5 minutes or until it thickens. Gently fold in the shredded chicken and peas, then season with thyme, rosemary, salt, and pepper. Allow this mixture to cool slightly.

        Prepare the Pie Crusts: Lightly flour your work surface. Roll out one of the pie crusts to fit a 9-inch pie dish, pressing it into the base and up the sides. Trim any overhanging edges if necessary. Carefully pour the warm chicken filling into the crust, spreading it out evenly.

          Add the Top Crust: Place the second pie crust over the filling. Trim any excess crust around the edges and crimp the edges to seal the pie. Using a sharp knife, cut several small slits into the top crust to create vents for steam to escape. Brush the surface of the pie with the beaten egg for a beautiful golden color once baked.

            Bake the Pie: Place the assembled 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, shield them with strips of aluminum foil.

              Cool and Serve: After baking, remove the pot pie from the oven and let it rest for about 10 minutes before slicing. This resting period helps the filling set up a bit. Serve the pot pie warm and enjoy the delightful, comforting flavors that are sure to please everyone at the table!

                Prep Time, Total Time, Servings: 20 min | 50 min | 6 servings

                  Optional Presentation Tips: Serve individual slices on warm plates garnished with a sprinkle of fresh thyme leaves for an extra touch. A side salad could complement the dish beautifully!