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There’s something undeniably comforting about a chicken pot pie. This classic dish evokes feelings of nostalgia, warmth, and home-cooked goodness, making it a staple in many households. For generations, families have gathered around the dinner table, sharing stories and laughter while savoring this hearty meal. The flaky crust, rich filling, and a medley of vegetables come together to create a dish that not only satisfies hunger but also nurtures the soul.

Classic Homemade Chicken Pot Pie Recipe

Experience the warmth and nostalgia of Comforting Classic Chicken Pot Pie with this heartwarming recipe. Perfect for bringing loved ones together, this dish features tender chicken, a medley of vegetables, and a creamy, flavorful sauce all encased in a flaky crust. Whether it's a family dinner or a celebration, this pot pie is sure to satisfy. Discover the joy of homemade meals and create lasting memories in the kitchen! #ChickenPotPie #ComfortFood #CookingAtHome #NostalgicMeals #FamilyRecipes
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Ingredients
  

2 cups cooked chicken, shredded or chopped

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, diced

1/2 cup celery, diced

1/2 onion, finely chopped

3/4 cup chicken broth

1 cup milk

1/4 cup all-purpose flour

1/4 cup butter

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and pepper, to taste

1 package (2 crusts) refrigerated pie crusts (or homemade pie crust)

Instructions
 

Preheat your oven to 425°F (220°C).

    Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onions, carrots, celery, and potatoes. Sauté for about 5 minutes until they begin to soften.

      Make the Sauce: Sprinkle the flour over the sautéed vegetables, stirring to coat evenly. Slowly pour in the chicken broth and milk, stirring constantly until the mixture thickens. Add in the shredded chicken, peas, garlic powder, onion powder, thyme, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat.

        Prepare the Pie Crust: Roll out one pie crust and fit it into a 9-inch pie pan. Pour the chicken and vegetable mixture into the crust, spreading it evenly.

          Top the Pie: Roll out the second pie crust and place it over the filling. Seal the edges by crimping them together and make a few slits in the top crust to allow steam to escape.

            Bake: Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil.

              Serve: Allow the pot pie to cool for about 10-15 minutes before slicing. Serve warm and enjoy your comforting meal!

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