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The heart of any chicken pot pie is, of course, the chicken itself. For the best flavor and tenderness, opt for bone-in, skin-on chicken thighs. These cuts are richer in flavor and remain juicy during cooking, providing a satisfying bite. If you prefer a leaner option, boneless, skinless chicken breasts can also work, but be mindful not to overcook them, as they can dry out.

Tender Rosemary Chicken Pot Pie

Discover the warm embrace of Tender Rosemary Chicken Pot Pie, a classic comfort food that combines tender chicken, seasonal vegetables, and aromatic herbs in a flaky, golden crust. This recipe is not only satisfying but also steeped in history, transforming leftovers into a beloved dish. Perfect for family dinners or gatherings, it's a delightful way to share comforting flavors and create memories. Explore how to master this culinary favorite from selecting ingredients to baking tips for the perfect pie every time.
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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 into small cubes

1 medium onion, finely 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 (low sodium recommended)

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 cut into small cubes

6-8 tablespoons ice water (more if needed)

1 egg, beaten (for egg wash)

Instructions
 

Prepare the Pie Crust:

    - In a large mixing bowl, whisk together the flour and salt until combined. Add the chilled, cubed butter to the bowl and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

      - Gradually add ice water, starting with one tablespoon at a time, mixing gently until the dough starts to hold together. It should be slightly tacky but not sticky. Divide the dough into two equal discs, flatten them slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.

        Cook the Filling:

          - In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onions and minced garlic. Sauté for about 3-4 minutes or until the onions are translucent and fragrant.

            - Add the diced carrots, peas, and potatoes to the skillet. Cook for an additional 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

              - Gently fold in the shredded chicken, chopped rosemary, thyme, and season with salt and pepper. Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to simmer for approximately 10 minutes, letting the flavors meld together.

                - After 10 minutes, stir in the heavy cream and allow to cook for another 2-3 minutes until the filling thickens slightly. Remove from heat and let it cool while you prepare the crust.

                  Assemble the Pie:

                    - Preheat your oven to 425°F (220°C).

                      - On a lightly floured surface, roll out one disc of dough into a circle that fits your pie dish. Carefully place it into the dish, pressing it gently into the corners.

                        - Spoon the savory chicken filling into the crust, spreading it evenly and ensuring an even distribution of the vegetables and chicken.

                          - Roll out the second disc of dough into a similar-sized circle. Place it over the filling, pinching the edges together to seal. Cut several slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.

                            Bake the Pie:

                              - Position the pie in the preheated oven and bake for 25-30 minutes, or until the crust is beautifully golden brown and flaky. Keep an eye on it towards the end to ensure it doesn’t get too dark.

                                - Once baked, carefully remove the pie from the oven and let it rest for about 10 minutes. This allows the filling to set and makes it easier to slice.

                                  Enjoy!

                                    - Serve warm, slicing into generous portions and savor the harmonious blend of tender chicken, fresh herbs, and flaky crust that makes this pot pie a comforting dish perfect for any occasion.

                                      Prep Time, Total Time, Servings:

                                        30 minutes | 1 hour | 6 servings