Savory Rustic Chicken Pot Pie
This savory rustic chicken pot pie is a delightful twist on a classic comfort food, offering a flaky pastry crust with a deliciously seasoned and creamy chicken filling. Perfect for cozy family dinners or impressive gatherings, this recipe brings together rich flavors and satisfying textures for a memorable meal.
Prep time: 15 minutesCook time: 35 minutesServes: 6
Ingredients
1.5 lbs boneless skinless chicken breasts
2 cups chicken broth
1 cup heavy cream
1 cup frozen peas
1 cup diced carrots
1 cup diced celery
1 large onion, finely chopped
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tsp garlic powder
1 package (14 oz) refrigerated pie crusts
Instructions
1. Preheat oven to 425°F (220°C).
2. In a large pot, bring chicken broth to a simmer and add chicken breasts. Cook until fully cooked, then remove and shred the chicken.
3. In the same pot, melt butter over medium heat, then add onions, carrots, and celery. Sauté until vegetables are tender.
4. Stir in flour, salt, pepper, thyme, rosemary, and garlic powder until well combined. Gradually whisk in heavy cream and simmer until thickened.
5. Add shredded chicken, peas, and simmer for 5 minutes. Remove from heat.
6. Roll out one pie crust into a 9-inch pie dish, fill with chicken mixture, and cover with the second pie crust. Crimp edges to seal.
7. Cut slits in the top crust to allow steam to escape.
8. Bake in preheated oven for 30-35 minutes or until the crust is golden brown. Let cool before serving.
Storage
Cover and refrigerate the leftover pot pie for up to 3 days.
Reheating
Preheat oven to 350°F (175°C) and reheat slices for 15-20 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
