If you’re looking for comfort in a dish, this Savory Rustic Chicken Pot Pie is your go-to. With its flaky crust and hearty filling, it’s perfect for cozy evenings when you want something warm and satisfying. This pie combines classic flavors with a touch of homemade charm, making it an irresistible choice for any occasion.
Chicken breasts are the heart of the pie, offering lean protein and a satisfying texture. By simmering them in chicken broth, you infuse them with extra flavor, making them juicy and tender. The heavy cream adds richness to the filling, creating that creamy consistency everyone loves. Frozen peas, diced carrots, and diced celery provide freshness and a pop of color, not to mention a slight crunch. Onion enhances the savory base, while butter gives the filling a silky texture. All-purpose flour thickens the mixture, ensuring it holds together nicely inside the crust. The seasoning blend of salt, black pepper, dried thyme, dried rosemary, and garlic powder rounds out the flavor profile with earthy, aromatic notes. Finally, a ready-made refrigerated pie crust simplifies the process, so you can enjoy homemade results without the extra effort.
Pair this chicken pot pie with a light green salad dressed in a tangy vinaigrette to cut through the richness. A side of roasted vegetables or a warm bowl of soup also complements the meal beautifully. For a touch of indulgence, serve with a glass of white wine, like a Chardonnay or Sauvignon Blanc.
Start by preheating your oven to 425°F (220°C). This ensures it's nice and hot by the time your pie is ready to bake. In a large pot, bring the chicken broth to a simmer. Add the chicken breasts to the pot and cook them until they're fully done. Once cooked, remove the chicken and set it aside to cool slightly before shredding it with two forks.
Using the same pot, melt the butter over medium heat. Toss in the onions, carrots, and celery, and sauté them until they become tender. This usually takes about 5-7 minutes. Stir in the flour along with the salt, black pepper, thyme, rosemary, and garlic powder. Mix everything until well combined, letting the flour cook for a minute or so to remove its raw taste.
Gradually whisk in the heavy cream and let the mixture simmer until thickened. This should take about 3-5 minutes. Add the shredded chicken and peas, then let it all simmer together for another 5 minutes. This step allows the flavors to meld beautifully. Remove the pot from heat and let it cool slightly.
Now, roll out one of the pie crusts into a 9-inch pie dish, pressing it gently to fit. Pour the chicken mixture into the crust, spreading it evenly. Cover it with the second pie crust and crimp the edges to seal them well. Don’t forget to cut a few slits in the top crust to allow steam to escape during baking.
Place the pie in your preheated oven and bake for 30-35 minutes, or until the crust is golden brown. Once baked, allow the pie to cool slightly before serving to let the filling set. Enjoy your comforting homemade pot pie!
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