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Chicken pot pie is a beloved comfort food that has stood the test of time, offering a delightful blend of flavors and textures that bring warmth and satisfaction to the dining table. At the heart of this Golden Brown Chicken Pot Pie Delight lies a savory filling composed of tender chicken, fresh vegetables, and a rich, creamy sauce, all encased in a perfectly flaky, golden crust. Whether you are preparing a cozy family dinner or looking to impress guests at a gathering, this hearty dish is sure to be a crowd-pleaser.

Golden Brown Chicken Pot Pie

Immerse yourself in the comforting world of chicken pot pie with this Golden Brown Chicken Pot Pie Delight recipe. Featuring tender chicken, fresh vegetables, and a creamy sauce enveloped in a flaky, golden crust, this dish is perfect for family dinners or impressing guests. Discover the essential ingredients and step-by-step instructions to create a mouthwatering meal that brings warmth and satisfaction to your table. Dive into this culinary journey that celebrates a beloved classic!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, diced

1/2 cup celery, diced

1/2 cup onion, chopped

1/4 cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

1 tsp garlic powder

1 tsp dried thyme

1/2 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

1 cup frozen pie crust (or homemade, if preferred)

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). This ensures the crust gets that perfect golden finish.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, diced celery, and carrots. Sauté for about 5-7 minutes, or until softened.

      Make the Filling: Stir in the diced potatoes and peas. Cook for another 3-4 minutes. Sprinkle in the flour and stir to coat the vegetables, cooking for 1 more minute. Gradually add the chicken broth and heavy cream while stirring. Bring the mixture to a simmer until it thickens, around 5-8 minutes.

        Season: Add the shredded chicken, garlic powder, thyme, salt, and black pepper to the skillet. Mix well and remove from heat.

          Prepare the Pie Crust: If using a frozen pie crust, take it out to thaw while you cook the filling. If making homemade crust, roll out one to fit a 9-inch pie plate.

            Assemble the Pot Pie: Pour the filling into the prepared pie crust. If using a top crust, place it over the filling and seal the edges by crimping them. Cut a few slits on top for steam to escape.

              Brush with Egg Wash: Brush the top crust with the beaten egg to enhance browning.

                Bake: Place the pot pie on a baking sheet (to catch any drips) and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and bubbly.

                  Cool and Serve: Remove from the oven and let it cool for about 10-15 minutes before serving to prevent burns and allow the filling to set a little.

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