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When it comes to comfort food, few dishes can rival the warmth and satisfaction of a classic Chicken Pot Pie. This dish has won the hearts of many, offering a delightful blend of flavors and textures that make it a perennial favorite for family gatherings and cozy nights at home. With its rich, creamy filling, tender chunks of chicken, and flaky, golden crust, Chicken Pot Pie not only fills the belly but also nourishes the soul.

Classic Chicken Pot Pie

Indulge in the heartwarming goodness of a classic Chicken Pot Pie, a perfect comfort food for family gatherings or cozy nights in. This homemade dish showcases tender chicken, a medley of fresh vegetables, and a rich, creamy filling encased in a flaky crust. Discover the joys of creating this beloved recipe, tailored to your family's tastes, and filled with nostalgia. It's not just a meal; it's a warm embrace that nourishes both body and soul. Let the aromas fill your kitchen and enjoy the delicious memories made with every bite.
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Ingredients
  

2 cups cooked chicken, diced

1 cup frozen peas and carrots

1 cup diced potatoes, boiled

1/2 cup chopped onion

1/2 cup celery, diced

1/3 cup butter

1/3 cup all-purpose flour

1 3/4 cups chicken broth

2/3 cup milk

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 package (14 oz) refrigerated pie crusts (or homemade)

1 egg, beaten (for egg wash)

Instructions
 

Prepare the Filling:

    In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, cooking until they are tender (about 5 minutes). Stir in the flour, mixing well to create a roux.

      Create the Sauce:

        Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens (about 5-7 minutes). It should be smooth and creamy.

          Mix in the Chicken and Veggies:

            Add the cooked chicken, frozen peas and carrots, boiled potatoes, thyme, salt, pepper, and garlic powder to the skillet. Stir until everything is well combined and heated through. Remove from heat and set aside to cool slightly.

              Assemble the Pie:

                Preheat your oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie pan. Pour the cooled chicken filling into the crust. Cover with the second pie crust, crimping the edges to seal. Cut a few small slits in the top crust to allow steam to escape.

                  Egg Wash:

                    Brush the top crust with the beaten egg to give it a golden color when baked.

                      Bake:

                        Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on the crust; if it browns too quickly, cover it with aluminum foil.

                          Cool and Serve:

                            Allow the pot pie to rest for about 10 minutes before slicing. This will help the filling set a bit. Serve warm and enjoy!

                              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6