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Sautéing is a fundamental technique that not only enhances the flavor of your chicken pot pie but also elevates the overall dish. When you heat oil or butter in a skillet and add your chopped vegetables, the high heat caramelizes the natural sugars, resulting in a rich, deep flavor that forms the foundation of your filling.

Golden Brown Chicken Pot Pie

Discover the heartwarming delight of Golden Brown Chicken Pot Pie, a timeless comfort food that brings families together. This recipe features a flaky, golden crust filled with tender chicken and vibrant vegetables in a creamy sauce. Perfect for cozy evenings and gatherings, it offers endless customization options to suit any taste. Dive into the comforting experience of making it from scratch, and savor the warmth this classic dish brings to your table.
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Ingredients
  

2 cups cooked chicken, shredded

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, diced

1/2 cup celery, diced

1/2 cup onion, chopped

1/4 cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

1 tsp garlic powder

1 tsp dried thyme

1/2 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

1 cup frozen pie crust (or homemade, if preferred)

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This crucial step helps to ensure that your pie crust bakes to a perfect golden brown.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion, diced celery, and carrots. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are tender and fragrant.

      Make the Filling: Next, incorporate the diced potatoes and peas, cooking for an additional 3-4 minutes. Sprinkle the all-purpose flour over the vegetables, stirring continuously for about 1 minute to evenly coat them. Gradually pour in the chicken broth and heavy cream while stirring to combine. Let the mixture simmer gently for 5-8 minutes, or until it thickens up nicely.

        Season the Mixture: Add in the shredded chicken along with garlic powder, dried thyme, salt, and black pepper. Stir well to combine all the ingredients, then remove the skillet from the heat.

          Prepare the Pie Crust: If using a frozen pie crust, take it out of the freezer to thaw while you prepare the filling. If opting for a homemade crust, roll it out to fit a 9-inch pie plate.

            Assemble the Pot Pie: Pour the rich filling into the prepared pie crust. If you're using a top crust, place it over the filling, sealing the edges by crimping them with your fingers or a fork. Don’t forget to cut a few slits in the top for steam to escape during baking.

              Brush with Egg Wash: Using a brush, apply the beaten egg over the top crust to achieve a lovely golden color once baked.

                Bake the Pot Pie: Carefully place the pot pie onto a baking sheet to catch any potential drips. Bake it in the preheated oven for 25-30 minutes, or until the crust is beautifully golden and the filling is bubbling.

                  Cool and Serve: Once out of the oven, allow the pot pie to cool for about 10-15 minutes. This step is important for preventing burns and helping the filling to set properly before serving.

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

                      - Presentation Tips: For a rustic touch, serve slices of the pot pie on individual plates with a sprig of fresh thyme on top. Pair with a simple green salad for a complete meal!