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Tracing the roots of chicken pot pie takes us back to medieval England, where the dish began as a simple meat pie encased in a pastry shell. Originally, these pies were filled with various meats, including game birds, beef, and even fish. The crust served not just as a vessel for the filling but also as a means of preserving the meat, allowing it to last longer. These early pot pies were hearty and filling, made with whatever ingredients were available, reflecting the resourcefulness of home cooks.

Easy & Comforting Chicken Pot Pie

Indulge in the warmth of homemade comfort with this Cozy Chicken Pot Pie Delight recipe. Packed with tender chicken, vibrant vegetables, and a rich creamy sauce all nestled in a flaky crust, this dish is perfect for family gatherings or cozy nights in. Discover the origins of this classic recipe, its nutritional benefits, and step-by-step instructions to create your own heartwarming masterpiece. Bring the joy of cooking and sharing to your table with this delightful meal.
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Ingredients
  

2 cups cooked chicken, shredded

1 cup frozen peas and carrots mix

1/2 cup frozen corn

1/4 cup celery, diced

1/4 cup onion, diced

3 cups chicken broth

1/2 cup heavy cream

1/3 cup all-purpose flour

1/4 cup butter

1 teaspoon thyme

1 teaspoon garlic powder

Salt and pepper to taste

2 pre-made pie crusts (or puff pastry)

1 egg, beaten (for egg wash)

Instructions
 

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

    Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onions and celery, cooking until softened, about 3-4 minutes.

      Make the Sauce: Sprinkle the flour over the veggies and stir to combine. Gradually pour in the chicken broth while stirring, followed by the heavy cream. Continue stirring until the mixture thickens, about 3-5 minutes.

        Add Chicken and Veggies: Stir in the shredded chicken, peas and carrots, corn, thyme, garlic powder, salt, and pepper. Mix well until everything is combined and heated through. Remove from heat.

          Assemble the Pie: Lay one pie crust in a 9-inch pie dish. Pour the chicken and veggie filling into the crust. Place the second crust over the filling, sealing the edges by crimping with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape.

            Egg Wash: Brush the top crust with the beaten egg for a beautiful golden finish.

              Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and bubbling. If the edges start to brown too quickly, cover them with strips of foil.

                Cool and Serve: Let the pot pie cool for about 10-15 minutes before slicing. Serve warm and enjoy your comforting meal!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6