Tender Rosemary Chicken Pot Pie

When it comes to comfort food, few dishes evoke the same warmth and nostalgia as a homemade pot pie. This iconic meal, with its flaky crust and savory filling, has a magical ability to bring families together around the dinner table. For generations, pot pie has served as a culinary tradition, often passed down through family recipes and cherished memories. The aroma of a bubbling chicken pot pie fresh from the oven can instantly create a sense of home, making it a favorite for both everyday meals and special occasions.

Indulge in the comforting flavors of a homemade Tender Rosemary Chicken Pot Pie. This recipe brings together tender chicken, fresh vegetables, and aromatic rosemary, all enveloped in a flaky, buttery crust. Perfect for family gatherings or cozy nights in, this dish is not just about taste but also about creating cherished memories around the dinner table. Learn how to make this classic comfort food that warms the heart and satisfies the soul. Enjoy that delicious home-cooked aroma!

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Ingredients

For the filling:

2 cups cooked chicken, shredded

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, diced

1 onion, chopped

4 cloves garlic, minced

3 tablespoons olive oil

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)

1 teaspoon thyme (dried or fresh)

4 cups chicken broth

1 cup heavy cream

Salt and pepper, to taste

For the pie crust:

2 ½ cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter, chilled and cubed

6-8 tablespoons ice water

1 egg, beaten (for egg wash)

Instructions

Prepare the Pie Crust:

- In a large mixing bowl, combine flour and salt. Add cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Cook the Filling:

- In a large skillet over medium heat, warm the olive oil. Add the chopped onions and garlic; sauté until translucent.

- Add carrots, peas, and potatoes; cook for about 5-6 minutes until they begin to soften.

- Stir in the shredded chicken, rosemary, thyme, salt, and pepper. Pour in the chicken broth and bring to a simmer. Allow it to cook for 10 minutes.

- Afterward, stir in the heavy cream and cook another 2-3 minutes until slightly thickened. Remove from heat and let cool.

Assemble the Pie:

- Preheat your oven to 425°F (220°C).

- On a lightly floured surface, roll out one disc of dough to fit your pie dish and place it in the dish.

- Spoon the chicken filling into the crust, spreading it evenly.

- Roll out the second disc of dough and place it over the filling. Pinch the edges to seal and make several slits on top for steam to escape. Brush the top with beaten egg.

Bake the Pie:

- Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.

- Once golden, remove the pie from the oven and let it rest for about 10 minutes before serving.

Enjoy!

- Serve warm and enjoy the flavors of tender chicken and aromatic herbs wrapped in a flaky crust.

Prep Time, Total Time, Servings:

30 minutes | 1 hour | 6 servings