Creamy Chicken Pot Pie Bowls

As the days grow shorter and the temperatures drop, there's an undeniable craving for meals that wrap you in warmth and comfort. The genre of comfort food encompasses a wide array of dishes, each with the power to evoke feelings of nostalgia and contentment. Among these, few dishes stand out as prominently as chicken pot pie—a classic that has warmed hearts and homes for generations.

Warm up your evenings with Cozy Creamy Chicken Pot Pie Bowls, a delightful twist on a classic comfort food that the whole family will love. Featuring tender chicken, a medley of colorful vegetables, and a rich, creamy filling, these bowls make for an easy-to-share meal. Dive into the rich history of chicken pot pie and follow step-by-step instructions to create this heartwarming dish from scratch. Perfect for chilly nights, this recipe will surely bring everyone to the table!

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Ingredients

1 lb boneless, skinless chicken thighs (or breasts), diced into bite-sized pieces

2 tablespoons olive oil

1 medium onion, finely diced

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 stalks celery, diced

1 cup frozen peas

1 cup potatoes, peeled and diced (or use frozen, pre-diced potatoes)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup all-purpose flour

4 cups chicken broth

1 cup heavy cream

2 tablespoons fresh parsley, chopped (for garnish)

4 cups prepared biscuits or puff pastry, shaped into bowls or cut into cubes (store-bought or homemade)

Instructions

Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken, seasoning it with salt and pepper. Sauté the chicken for about 5-7 minutes, or until it is golden brown and cooked through. Once done, remove the chicken from the pot and set it aside.

Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Add Seasonings: Sprinkle in the dried thyme and rosemary along with the diced potatoes. Return the reserved chicken to the pot and stir everything together. Cook for an additional 2-3 minutes to meld the flavors.

Make the Sauce: Sprinkle the flour evenly over the chicken and vegetable mixture, stirring to coat all the ingredients. Gradually pour in the chicken broth while stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer, allowing it to thicken for about 5 minutes.

Add Cream and Peas: Once thickened to your liking, stir in the heavy cream and frozen peas. Continue to simmer for another 3-4 minutes, or until the mixture is heated through and creamy. Taste the filling and adjust seasoning with additional salt and pepper if necessary.

Prepare Biscuit Bowls: If using biscuit dough, preheat your oven according to package instructions. Shape the dough into bowl forms by pressing them into a muffin pan, or bake them as directed for individual servings. For puff pastry, line a muffin pan with pastry and bake until golden and flaky, as per package recommendations.

Assemble and Serve: Carefully spoon the creamy chicken filling into each biscuit or pastry bowl. Garnish the tops with freshly chopped parsley for a vibrant finish and added flavor.

Enjoy! Serve the bowls piping hot, relishing the comforting and hearty flavors of your cozy creamy chicken pot pie.

Prep Time, Total Time, Servings:

- Prep Time: 20 minutes

- Total Time: 50 minutes

- Servings: 4 servings