Tender Rosemary Chicken Pot Pie

Warm up your winter days with a delicious Tender Rosemary Chicken Pot Pie, a comforting classic that blends tender chicken, colorful vegetables, and a creamy sauce, all nestled in a flaky crust. This easy-to-follow recipe is perfect for family gatherings or cozy nights in. Infused with aromatic rosemary, each bite is a delightful experience that brings back memories and creates new traditions. Embrace the joy of homemade cooking and savor the delightful flavors of this heartwarming dish!

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Ingredients

1 lb boneless, skinless chicken thighs, diced into bite-sized pieces

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 black 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 2 tablespoons of olive oil over medium heat. Once hot, add the diced chicken thighs and season with a pinch of salt and pepper. Cook for approximately 7-10 minutes, stirring occasionally, until the chicken is browned and fully cooked. Remove the chicken from the skillet and set aside.

Sauté the Vegetables: In the same skillet, add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes or until the vegetables begin to soften. Add the minced garlic and cook for an additional minute, stirring frequently until fragrant.

Make the Sauce: Sprinkle the all-purpose flour over the sautéed vegetables, stirring well to coat them evenly. Gradually pour in the chicken broth while continuously stirring to prevent lumps from forming. Bring the mixture to a simmer and allow it to thicken slightly, cooking for about 3-4 minutes.

Combine Potatoes and Seasoning: Add the quartered baby potatoes, cooked chicken, frozen peas, minced rosemary, dried thyme, salt, and black pepper to the skillet. Pour in the heavy cream, stirring to combine. Let the mixture simmer for another 5 minutes until heated through. Remove the skillet from heat and allow the filling to cool slightly.

Prepare the Pie Crust: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the pie crust to fit a 9-inch pie dish, leaving some overhang. Gently transfer the crust to the pie dish and fill it with the chicken filling, spreading it evenly.

Top the Pie: Carefully place the second pie crust over the filled pie. Trim any excess overhang, and crimp the edges with a fork or your fingers to seal. Cut several slits in the top crust to create vents for steam to escape. Brush the crust with the beaten egg for a glossy, golden finish.

Bake the Pie: 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 at the edges.

Cool and Serve: Once baked, remove the pie from the oven and let it cool for about 10 minutes to allow the filling to set slightly. Slice into wedges and serve warm, savoring the tender chicken and flavorful mixture nestled beneath the flaky crust!

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

- Presentation Tips: Serve slices of the pot pie on warm plates, garnished with a sprinkle of fresh rosemary or thyme for an appealing touch. Pair with a light green salad for a balanced meal!