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There’s something undeniably comforting about a warm, homemade chicken pot pie. This dish embodies the essence of comfort food, wrapping tender chicken and vibrant vegetables in a flaky crust, all bathed in a creamy, savory sauce. Chicken pot pie has woven itself into culinary traditions around the globe, cherished for its heartiness and the warmth it brings to the dinner table. What sets this recipe apart is the aromatic infusion of fresh herbs, particularly rosemary and thyme, which elevate the flavor profile and add a touch of sophistication to this classic dish.

Tender Rosemary Chicken Pot Pie

Indulge in the warmth of a homemade Tender Rosemary Chicken Pot Pie that brings comfort and joy to any meal. This recipe combines tender chicken, vibrant vegetables, and a creamy herb-infused sauce, all enveloped in a flaky crust. Perfect for family dinners or cozy gatherings, it highlights the rich flavors of rosemary and thyme. Simple to make, it transforms fresh ingredients into a heartwarming dish that evokes nostalgia and satisfaction. Embrace homemade cooking and create lasting memories around the dinner table.
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Ingredients
  

2 cups cooked and shredded chicken breast

1 cup diced carrots

1 cup diced potatoes

1 cup frozen peas

1/2 cup diced celery

1 small onion, chopped

2 cloves garlic, minced

4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

1 teaspoon fresh rosemary, finely chopped (or 1/3 teaspoon dried rosemary)

1 teaspoon fresh thyme, chopped (or 1/3 teaspoon dried thyme)

Salt and pepper, to taste

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

1 egg, beaten (for egg wash)

Instructions
 

Prep the Vegetables: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the onions, garlic, carrots, potatoes, and celery. Sauté until the vegetables are tender, about 7-10 minutes.

    Make the Sauce: Sprinkle the flour over the sautéed vegetables and stir well to coat. Gradually whisk in the chicken broth and bring to a simmer while stirring constantly. Allow to thicken for about 2-3 minutes.

      Add Chicken and Seasonings: Stir in the heavy cream, cooked chicken, peas, rosemary, thyme, salt, and pepper. Simmer for an additional 5 minutes, then remove from heat. Let the filling cool slightly.

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

          Assemble the Pie: Roll out the pie crust if using homemade, and fit it into a 9-inch pie pan. Pour the chicken filling into the crust. Place the top pie crust over the filling and trim any excess dough. Seal the edges by crimping with a fork or your fingers.

            Prepare for Baking: Cut several small slits in the top crust to allow steam to escape. Brush the beaten egg over the top for a golden finish.

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

                Cool and Serve: Let the pot pie cool for about 10 minutes before slicing and serving. Enjoy the warm, comforting flavors!

                  Prep Time, Total Time, Servings: 20 min | 1 hour | 6 servings