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Tender Rosemary Chicken Pot Pie is more than just a meal; it's a warm embrace on a plate, a nostalgic dish that many families cherish. The combination of juicy chicken, vibrant vegetables, and a rich, creamy sauce encased in a flaky crust makes this dish a quintessential comfort food. The subtle infusion of rosemary and thyme adds an aromatic depth, transforming the traditional pot pie into a gourmet experience that can impress even the most discerning palate.

Tender Rosemary Chicken Pot Pie

Discover the comforting delight of Tender Rosemary Chicken Pot Pie, a dish that combines juicy chicken, fresh veggies, and a creamy sauce all wrapped in a flaky crust. This recipe not only satisfies cravings but also brings warmth to any meal. Learn about the essential ingredients, expert preparation techniques, and the rich history behind this beloved dish. From choosing the right chicken to mastering the perfect sauce, this guide will help you create a pot pie that impresses family and friends alike. Enjoy a gourmet experience that celebrates the comforting essence of home-cooked meals.
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Ingredients
  

1 pound boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 cup frozen peas

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

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

4 cups chicken broth

1 cup heavy cream

1/3 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 (9-inch) pie crust (store-bought or homemade)

1 egg (for egg wash)

Instructions
 

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

    Sauté the Chicken: In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken and cook until no longer pink (about 5-7 minutes). Remove the chicken from the skillet and set aside.

      Cook the Veggies: In the same skillet, add the onion and garlic, sautéing until fragrant (about 2 minutes). Add the carrots and celery, cooking until they soften (about 5 minutes).

        Make the Sauce: Sprinkle the flour over the veggies and stir to coat. Gradually pour in the chicken broth while stirring, ensuring there are no lumps. Add the heavy cream, salt, pepper, rosemary, thyme, Worcestershire sauce, and lemon juice. Stir well and allow to simmer for about 5 minutes or until the sauce thickens.

          Combine Chicken and Peas: Stir the cooked chicken and frozen peas into the sauce mixture. Ensure everything is well combined and remove from heat.

            Assemble the Pot Pie: Pour the chicken and vegetable filling into a 9-inch pie dish. Roll out the pie crust over the filling, trimming any excess dough. Crimp the edges to seal the pie, and cut a few slits in the top for steam to escape.

              Egg Wash: Beat the egg and brush it over the pie crust for a golden finish.

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

                  Cool and Serve: Remove the pot pie from the oven and let it cool for 10 minutes before slicing. Enjoy your delicious, tender rosemary chicken pot pie!

                    Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6 servings