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Cozy Comfort Chicken Pot Pie is the quintessential dish for anyone seeking a hearty, warming meal that evokes the charm of home-cooked comfort food. This beloved recipe combines tender chicken, vibrant vegetables, and a creamy sauce, all enveloped in a flaky pie crust. Perfect for chilly evenings or family gatherings, this dish not only satisfies hunger but also nurtures the soul. With its rich, savory filling and golden, buttery crust, chicken pot pie is more than just a meal; it's a nostalgic experience that brings people together around the table.

Classic Chicken Pot Pie

Cozy Comfort Chicken Pot Pie is the ultimate dish for anyone craving warmth and heartiness in a meal. Filled with tender chicken, vibrant vegetables, and a creamy sauce, all wrapped in a flaky crust, this recipe is perfect for chilly evenings and family gatherings. Experience the delightful blend of flavors and textures that make pot pie a nostalgic favorite. With easy preparation steps and various serving suggestions, it’s a wholesome meal that brings everyone together. Enjoy the journey of cooking and the joy it brings to your table!
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Ingredients
  

1 pound boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

3 medium carrots, diced

2 ribs celery, diced

1 cup frozen peas

1/3 cup all-purpose flour

4 cups chicken broth

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon paprika

Salt and pepper to taste

1 cup heavy cream

1 tablespoon Worcestershire sauce

1 package (14 oz) refrigerated pie crusts (or homemade, if preferred)

1 egg, beaten (for egg wash)

Instructions
 

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

    Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and fully cooked. Remove from pan and set aside.

      Sauté the Vegetables: In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the onions are translucent and the vegetables have softened.

        Make the Sauce: Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for another minute. Gradually whisk in the chicken broth, ensuring there are no lumps. Stir in heavy cream, thyme, rosemary, paprika, and Worcestershire sauce. Bring to a simmer and allow to cook for 5-7 minutes until the mixture thickens. Add the cooked chicken and frozen peas, then stir until well combined. Remove from heat.

          Assemble the Pie: Roll out one pie crust in a 9-inch pie pan, pressing down gently. Pour the chicken and vegetable mixture into the crust. Cover with the second pie crust, sealing the edges by crimping or folding over. Cut a few slits in the top crust to allow steam to escape. Brush the top crust with beaten egg for a golden finish.

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

              Cool and Serve: Allow the pot pie to cool for about 10 minutes before slicing. Serve warm and enjoy!

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