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To create the perfect Cozy Creamy Chicken Pot Pie Bowls, it’s essential to understand the key ingredients that come together to build the dish's rich flavor and comforting texture. Let’s dive into the core components and their roles in achieving the ultimate pot pie experience.

Creamy Chicken Pot Pie Bowls

Indulge in the warmth of Cozy Creamy Chicken Pot Pie Bowls, a comforting twist on a classic favorite. This recipe features tender chicken, savory vegetables, and a rich, creamy sauce, all nestled under a flaky puff pastry topping. Perfect for family dinners or gatherings, these bowls offer an inviting and casual presentation. Discover how easy it is to create this delicious dish that brings everyone together around the table for a memorable meal.
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Ingredients
  

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

1 cup carrots, diced

1 cup celery, diced

1 cup frozen peas

1 small onion, diced

3 cloves garlic, minced

1/4 cup (60g) unsalted butter

1/4 cup (30g) all-purpose flour

2 cups (480ml) chicken broth

1 cup (240ml) heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 cup puff pastry (store-bought or homemade), cut into rounds

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Cook the Chicken: In a large skillet over medium heat, melt 1 tablespoon of butter. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the remaining butter. Once melted, add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are tender. Stir in the garlic and cook for an additional minute.

        Make the Creamy Sauce: Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly to create a roux. Gradually whisk in the chicken broth, ensuring no lumps form. Once the mixture thickens, stir in the heavy cream, thyme, rosemary, salt, and pepper. Add the cooked chicken and frozen peas, mixing to combine. Let it simmer for about 3-5 minutes until heated through.

          Prepare the Puff Pastry: While the filling is simmering, roll out the puff pastry on a floured surface. Cut out rounds slightly larger than your serving bowls. Place them on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.

            Assemble the Bowls: Spoon the creamy chicken filling into individual oven-safe bowls. Top each bowl with a puff pastry round, pressing down slightly around the edges.

              Bake: Place the filled bowls on a baking sheet in the preheated oven. Bake for 15-20 minutes or until the pastry is golden brown and puffed.

                Serve: Remove the bowls from the oven and let cool slightly. Garnish with fresh parsley before serving. Enjoy your comforting creamy chicken pot pie bowls!

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4