Easy & Comforting Chicken Pot Pie

There's something undeniably heartwarming about a freshly baked chicken pot pie. This classic dish, with its flaky crust enveloping a rich and creamy filling, has become synonymous with comfort food, evoking memories of home-cooked meals and family gatherings. The aroma of savory chicken mingling with fragrant herbs and spices wafting through the kitchen can transport you to simpler times, where every bite brings warmth and satisfaction. Whether served on a chilly evening or at a festive family gathering, chicken pot pie is a dish that never fails to please.

Experience the heartwarming comfort of homemade chicken pot pie with this classic recipe. A flaky crust envelops a rich, creamy filling of tender chicken, hearty vegetables, and fragrant herbs, making it the perfect dish for family meals or chilly evenings. Learn about its historical roots, explore variations across cultures, and discover easy tips for preparation. This comforting meal not only satisfies hunger but also creates lasting memories around the dinner table.

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Ingredients

2 cups cooked chicken, shredded or diced

1 cup frozen peas and carrots blend

1 cup diced potatoes (about 2 medium)

1/2 cup diced onion

1/2 cup celery, chopped

4 cups chicken broth

1 cup heavy cream

1/4 cup all-purpose flour

2 teaspoons dried thyme

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 tablespoon butter

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

1 egg, beaten (for egg wash)

Instructions

Prepare the Filling:

In a large pot over medium heat, add olive oil and butter. Once melted, add the diced onions and celery. Sauté for about 3-4 minutes until softened.

Add Vegetables:

Stir in the diced potatoes and continue to cook for another 5 minutes, allowing them to slightly soften.

Make the Sauce:

Sprinkle the flour over the veggies and stir well to incorporate, cooking for 1-2 minutes. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Add the heavy cream, thyme, garlic powder, salt, and pepper. Bring to a simmer and cook for about 5-7 minutes until the sauce begins to thicken.

Combine Chicken and Veggies:

Once the sauce is thickened, add the cooked chicken and frozen peas and carrots to the pot. Stir well to combine everything. Remove from heat and let it cool slightly.

Assemble the Pie:

Preheat your oven to 425°F (220°C). Lay one pie crust in a 9-inch pie dish, pressing it down gently. Pour the chicken filling into the crust, spreading it evenly.

Top the Pie:

Cover with the second pie crust, sealing the edges and making slits on top for steam to escape. 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 bubbling. If the edges brown too quickly, cover them with foil.

Cool and Serve:

Once baked, remove from the oven and let it cool for about 10 minutes before slicing. Serve warm and enjoy the comforting flavors!

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