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- 1 pound boneless, skinless chicken breasts - 1 cup carrots, diced - 1 cup peas, frozen or fresh - 1 cup celery, diced - 1 medium onion, chopped - 3 tablespoons butter - 1/3 cup all-purpose flour - 1 ¾ cups chicken broth - ½ cup milk - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 package refrigerated pie crusts (or homemade if preferred) - 1 egg (for egg wash, optional)

Classic Chicken Pot Pie

Discover the heartwarming goodness of a classic chicken pot pie that combines tender chicken with vibrant vegetables and a flaky crust. This easy-to-follow recipe emphasizes fresh ingredients, making every bite burst with flavor. Perfect for cozy family dinners or gatherings, this dish evokes nostalgia and comfort. Dive into the step-by-step instructions to create your own homemade pot pie and enjoy the delightful experience of sharing a warm meal with loved ones.
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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: Begin by heating the olive oil in a large skillet over medium heat. Add the diced chicken, seasoning it lightly with salt and pepper. Sauté the chicken for about 5-7 minutes or until it is golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.

    Sauté Vegetables: In the same skillet used for the chicken, add the chopped onion and minced garlic. Sauté them for 2-3 minutes, or until the onion turns translucent and fragrant. Next, stir in the sliced carrots and diced potatoes, and continue to cook for an additional 5 minutes, allowing them to start softening.

      Make the Filling: Sprinkle the all-purpose flour over the sautéed vegetables and stir to coat. Cook for about 1 minute to cook out the raw flour flavor. Gradually add the chicken broth and whole milk, stirring continuously to avoid any lumps from forming. Return the cooked chicken to the skillet, followed by the frozen peas, dried thyme, dried rosemary, and salt and pepper to taste. Let the mixture simmer for about 5-7 minutes until it has thickened slightly. Remove from heat and allow it to cool for a few minutes.

        Prepare the Pie Crust: Preheat your oven to 425°F (220°C). Roll out the pie crust and press it into a 9-inch pie dish, ensuring it fits snugly. Pour the chicken and vegetable filling into the crust, spreading it evenly. Drape the second pie crust over the top, sealing the edges by crimping them together with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape. To achieve a lovely golden crust, brush the top with the beaten egg.

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

            Serve: Once baked, remove the pot pie from the oven and allow it to cool for approximately 10 minutes before slicing. Serve warm, and savor the deliciousness of your comforting chicken pot pie!

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

                Presentation Tips: Serve slices on individual plates, garnished with a sprinkle of fresh herbs for added color and freshness. Consider pairing it with a simple side salad for a complete meal. Enjoy!