Creamy Chicken Pot Pie Bowls

Creating the perfect pie crust is essential for a delicious chicken pot pie, as it serves as the foundation for your dish. Here are some expert tips for achieving that desired flaky texture:

Warm up your winter evenings with Creamy Chicken Pot Pie Bowls, a comforting twist on a classic favorite. This cozy dish blends tender chicken, fresh veggies, and a rich, creamy sauce, all served in a bowl topped with a flaky crust. Simple to prepare, it's perfect for family dinners or a romantic night in. Discover tips for achieving a flaky crust, creative variations, and delicious side pairings to elevate your meal. Enjoy the heartwarming flavors that bring everyone together!

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Ingredients

2 tablespoons olive oil

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

Salt and freshly ground black 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 generously with salt and freshly ground black pepper. Add the chicken to the pot and sauté for about 5-7 minutes, or until browned on all sides. Once cooked, remove the chicken from the pot and set it aside on a plate.

Cook Veggies: In the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Sauté the vegetables for approximately 5 minutes, or until they have softened and the onion is translucent.

Add Flour and Herbs: Next, sprinkle in the frozen peas, dried thyme, and dried rosemary. Dust the flour over the sautéed vegetables and stir well to combine, ensuring everything is coated. Cook this mixture for an additional 2 minutes while stirring frequently.

Make the Sauce: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Add the heavy cream, Worcestershire sauce, and Dijon mustard. Increase the heat and bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes until the sauce has thickened to a creamy consistency.

Combine Chicken and Sauce: Return the browned chicken to the pot, stirring to combine everything thoroughly. Let it simmer together for another 5 minutes, allowing the flavors to meld. Taste and adjust the seasoning with more salt and pepper if desired.

Prepare Pie Crusts: Preheat your oven to 425°F (220°C). Roll out the refrigerated pie crusts on a clean surface. Using a round or square cutter, cut the crusts into shapes that will fit over your serving bowls. Place the cut crust 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 they are golden brown and beautifully puffed.

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

Garnish: Finish the dish by sprinkling freshly chopped parsley over the top for a pop of color and freshness.

Serve Hot: Relish your delightful creamy chicken pot pie bowls while they are warm and comforting!

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