Creamy Chicken Pot Pie Bowls

Comfort food has a unique way of bringing people together, creating a warm atmosphere that often evokes cherished memories of family gatherings, holidays, and cozy evenings at home. Among the myriad of comforting dishes, chicken pot pie holds a special place in many hearts. This classic dish, with its flaky crust and hearty filling, has been a staple in kitchens for generations, providing nourishment and comfort, especially during colder months. However, as culinary trends evolve, so too do our interpretations of beloved recipes, leading to delightful variations that cater to modern tastes and lifestyles.

Discover the heartwarming comfort of Creamy Chicken Pot Pie Bowls, a modern twist on the classic dish that brings family and friends together. With tender chicken, savory vegetables, and a rich creamy sauce encased in a flaky crust, this bowl-friendly version makes for an inviting meal any time of year. Dive into the detailed recipe and learn essential cooking techniques to create a cozy culinary experience that warms the soul and satisfies cravings—perfect for sharing during chilly evenings or memorable gatherings. Enjoy a delicious bowl of nostalgia and comfort in every bite!

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Ingredients

2 tablespoons olive oil

1 lb (450g) boneless, skinless chicken thighs, diced

Salt and pepper, to taste

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/4 cup all-purpose flour

4 cups chicken broth

1 cup heavy cream

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 package (1 lb) refrigerated pie crusts (or homemade if preferred)

Fresh parsley, chopped (for garnish)

Instructions

Sauté Chicken: In a large pot, heat the olive oil over medium heat. Season the diced chicken thighs with salt and pepper. Add the chicken to the pot and sauté until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.

Cook Veggies: In the same pot, add the diced onion, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables are softened.

Add Flour and Herbs: Stir in the frozen peas, thyme, and rosemary. Sprinkle the flour over the vegetables and stir well to coat. Cook for an additional 2 minutes, stirring frequently.

Make the Sauce: Gradually pour in the chicken broth while stirring continuously to prevent lumps. Add the heavy cream, Worcestershire sauce, and Dijon mustard. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes, until the sauce is thickened.

Combine Chicken and Sauce: Return the browned chicken to the pot, and stir to combine. Allow it to simmer for another 5 minutes. Adjust seasoning with more salt and pepper if necessary.

Prepare Pie Crusts: Preheat your oven to 425°F (220°C). Roll out the refrigerated pie crusts. Cut them into circles or squares to fit your serving bowls, placing the cut pieces on a baking sheet lined with parchment paper.

Bake the Crusts: Bake the pie crusts in the preheated oven for 12-15 minutes, or until golden brown.

Assemble Bowls: Once the crusts are baked, scoop the creamy chicken mixture into serving bowls. Top each bowl with a baked pie crust piece.

Garnish: Sprinkle with fresh chopped parsley for a colorful touch.

Serve Hot: Enjoy your delicious creamy chicken pot pie bowls while they're warm!

Prep Time, Total Time, Servings: 20 minutes | 45 minutes | Serves 4