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In the realm of comfort food, few dishes evoke a sense of warmth and nostalgia quite like a classic chicken pot pie. This traditional dish, with its flaky crust enveloping a hearty filling of chicken and vegetables in a rich, creamy sauce, has long been a favorite among families across the globe. However, as culinary trends evolve and lifestyles change, so too does our approach to beloved recipes. Enter the Creamy Chicken Pot Pie Bowls—an innovative take on the cherished classic that promises to bring both comfort and convenience to your dinner table.

Creamy Chicken Pot Pie Bowls

Discover a delicious twist on a classic comfort food with Creamy Chicken Pot Pie Bowls. This modern version combines tender chicken, vibrant vegetables, and creamy sauce all served in a personal bowl, making it perfect for busy nights. Enjoy the convenience of meal prepping while savoring the rich flavors of this cozy dish. Whether topped with a flaky crust or biscuit dough, each bite promises warmth and nostalgia, ready to delight your family at dinner. Dive into the full recipe and embrace the joy of homemade goodness!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup frozen peas and carrots

1 cup frozen corn

1 small onion, diced

2 cloves garlic, minced

1/3 cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 tablespoon olive oil

1 cup shredded cheese (cheddar or a blend)

2 pre-made pie crusts or biscuit dough (your choice)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat oven: If using pie crusts, preheat your oven to 425°F (220°C). If using biscuit dough, prepare according to package instructions.

    Sauté the aromatics: In a large, deep skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

      Create the sauce: Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 1-2 minutes to create a roux. Slowly pour in the chicken broth while continuing to stir to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 3-5 minutes.

        Add remaining ingredients: Once the mixture has thickened, pour in the heavy cream, and add the shredded chicken, frozen peas and carrots, frozen corn, dried thyme, dried rosemary, salt, and pepper. Stir well to combine and let simmer for another 5 minutes until heated through.

          Prepare the bowls: If using pie crusts, roll them out and cut into rounds slightly larger than your bowls (about 1-2 inches larger). Place the crusts over individual oven-safe bowls, pressing gently around the edges to seal. If using biscuit dough, cut it into rounds or drop spoonfuls over the filling.

            Bake: Place the bowls on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the crusts are golden brown and flaky.

              Cheesy topping (optional): In the last 5 minutes of baking, you can sprinkle shredded cheese over the crusts to melt and add an extra layer of flavor.

                Serve: Remove from the oven and let cool for a minute. Garnish with chopped fresh parsley and serve your Creamy Chicken Pot Pie Bowls warm for a delightful and comforting meal.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4