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In the realm of home-cooked meals, few dishes evoke the same level of nostalgia and warmth as a classic chicken pot pie. This beloved dish encapsulates the heart of comfort food, seamlessly blending tender chicken, vibrant vegetables, and a creamy sauce, all enveloped in a flaky, golden pie crust. With its rich flavors and satisfying textures, chicken pot pie has become a staple at family dinners, potlucks, and gatherings, bringing loved ones together around the dinner table.

Classic Chicken Pot Pie

Discover the warmth and nostalgia of a classic chicken pot pie with this comforting recipe. Bursting with tender chicken, vibrant vegetables, and a creamy sauce, all wrapped in a flaky crust, this dish brings families together for memorable meals. Learn about its rich history and explore easy preparation steps to create your own culinary masterpiece. Perfect for home-cooked dinners or special gatherings, this pot pie is a delightful staple you won’t want to miss.
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Ingredients
  

2 cups boneless, skinless chicken breasts, cooked and shredded

1 cup carrots, diced

1 cup celery, diced

1 cup peas (fresh or frozen)

1 medium onion, chopped

3 cups chicken broth

1 cup heavy cream

1/3 cup butter

1/3 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

1 package (2 crusts) refrigerated pie crusts or homemade pie dough

1 egg, beaten (for egg wash)

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Make the Filling: In a large saucepan over medium heat, melt the butter. Add the chopped onion, carrots, and celery, sautéing until softened, about 5-7 minutes. Stir in the garlic powder, thyme, salt, and pepper.

      Thicken the Sauce: Sprinkle the flour over the vegetable mixture and stir to coat. Gradually whisk in the chicken broth and bring the mixture to a simmer. Cook until thickened, about 5-7 minutes.

        Add Chicken and Cream: Stir in the shredded chicken, peas, and heavy cream. Cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat.

          Prepare Pie Crusts: Roll out the refrigerated pie crusts if necessary. Line a 9-inch pie dish with one crust, leaving a bit of overhang.

            Fill the Pie: Pour the chicken filling into the crust, ensuring an even distribution. Cover with the second crust, trimming the edges as needed. Crimp the edges together to seal, and make several slits in the top crust for steam to escape.

              Egg Wash: Brush the top crust with the beaten egg for a golden finish.

                Bake: Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

                  Cool and Serve: Allow the pot pie to cool for about 10 minutes before cutting to serve.

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