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Comfort food holds a special place in the hearts of many. It evokes feelings of nostalgia, warmth, and security, often reminding us of cherished moments spent around the dining table with family and friends. Among the many comforting dishes that grace our tables, Chicken Pot Pie stands out as a quintessential favorite. This dish, rich in history and flavor, combines tender chicken, vibrant vegetables, and a creamy sauce, all enveloped in a flaky, golden crust. It’s not just a meal; it’s a hug in a dish, perfect for those cold evenings or when you simply need a little extra comfort.

Savory Chicken Pot Pie with Flaky Crust

Discover the ultimate comfort food with this cozy Chicken Pot Pie recipe. A delightful blend of tender chicken, vibrant veggies, and a creamy sauce encased in a flaky, golden crust, it’s the perfect dish for chilly evenings or whenever you seek comfort. This article explores the history of pot pie and offers a step-by-step guide to crafting your own masterpiece. Impress your family and friends with a warm, homemade classic that brings everyone together. Dive into the deliciousness today!
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Ingredients
  

For the Filling:

2 cups cooked chicken, diced

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, diced

1/2 cup celery, diced

1 small onion, chopped

3 cloves garlic, minced

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups chicken broth

1/2 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

For the Flaky Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter, cold and cubed

6-8 tablespoons ice water

1 egg (for egg wash)

Instructions
 

Prepare the Crust: In a large bowl, mix flour and salt together. Add cold cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Split the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

    Cook the Filling: In a large skillet, melt the butter over medium heat. Add onions, carrots, and celery; sauté until tender, about 5 minutes. Add garlic and cook for another minute. Stir in flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in chicken broth and bring to a simmer. Add cream, chicken, potatoes, peas, thyme, rosemary, salt, and pepper. Cook until thickened. Remove from heat and let cool slightly.

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

        Roll Out the Dough: On a floured surface, roll out one disc of dough to fit your pie dish (approx. 12 inches round). Place it into the pie dish, pressing gently into the bottom and sides.

          Assemble the Pie: Pour the cooled chicken filling into the prepared crust. Roll out the second disc of dough and place it over the filling, sealing the edges by crimping with a fork or your fingers. Cut a few slits in the top crust for steam to escape.

            Brush with Egg Wash: Beat the egg and brush it over the top crust 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 and the filling is bubbly.

                Cool and Serve: Let the pot pie cool for about 10-15 minutes before slicing. Serve warm and enjoy!

                  Prep Time: 1 hour | Total Time: 2 hours | Servings: 6