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Pot pie is the epitome of comfort food, a dish that brings warmth and nostalgia with each bite. There's something inherently satisfying about a flaky crust encasing a rich, savory filling, especially when that filling is a blend of tender chicken and wholesome vegetables. Whether it's a chilly evening or a casual family gathering, pot pie has a unique ability to bring people together. This dish not only satiates hunger but also nourishes the soul, making it a beloved staple in many households.

Tender Rosemary Chicken Pot Pie

Discover the comforting joy of making a Tender Rosemary Chicken Pot Pie, perfect for family gatherings or cozy evenings at home. This recipe features a flaky crust filled with tender chicken, fresh vegetables, and a rich, creamy sauce enhanced by aromatic rosemary. Cooking together not only satisfies hunger but also creates lasting memories. Embrace the experience of crafting this classic dish that nourishes the soul and brings loved ones together around the table.
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Ingredients
  

1 lb boneless, skinless chicken thighs, diced

1 cup carrots, diced

1 cup celery, diced

1 medium onion, chopped

3 cloves garlic, minced

2 cups baby potatoes, quartered

1 cup frozen peas

1 tablespoon fresh rosemary, minced (or 1 teaspoon dried rosemary)

2 cups chicken broth

1 cup heavy cream

1/4 cup all-purpose flour

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried thyme

1 pre-made refrigerated pie crust (or homemade, if preferred)

1 egg, beaten (for egg wash)

Instructions
 

Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken thighs and cook until browned and cooked through, about 7-10 minutes. Remove from the skillet and set aside.

    Sauté the Vegetables: In the same skillet, add onions, carrots, and celery. Sauté for about 5 minutes until softened. Stir in garlic and cook for an additional minute.

      Make the Sauce: Sprinkle the flour over the sautéed vegetables and stir until coated. Gradually add the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and cook until slightly thickened, about 3-4 minutes.

        Add Potatoes and Seasoning: Stir in the quartered baby potatoes, cooked chicken, frozen peas, fresh rosemary, thyme, salt, and pepper. Pour in the heavy cream, mix well, and let everything simmer for another 5 minutes. Remove from heat and let cool slightly.

          Prepare the Pie Crust: Preheat your oven to 400°F (200°C). Roll out the pie crust into a 9-inch pie dish, allowing some overhang. Fill the crust with the chicken filling.

            Top the Pie: Place the second pie crust over the filling. Trim any excess overhang and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg for a golden finish.

              Bake: Place the pie in the preheated oven and bake for 25-30 minutes or until the crust is golden brown and the filling is bubbling.

                Cool and Serve: Remove from the oven and let the pie cool for about 10 minutes before slicing. Serve warm and enjoy the tender, flavorful filling!

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