Savory Chicken Pot Pie with Herb Crust

This savory chicken pot pie features tender chunks of chicken, fresh vegetables, and a creamy sauce, all encased in a flaky herb-infused crust. The addition of thyme and rosemary in the crust adds a delightful aromatic touch, making it a comforting dish that balances traditional flavors with a hint of creativity. Perfect for family dinners, this recipe is both satisfying and wholesome.

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 1 cup carrots, diced
• 1 cup peas
• 1 cup celery, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 package refrigerated pie crusts
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent.
3. Add diced chicken to the skillet and cook until browned. Season with salt, pepper, thyme, and rosemary.
4. Stir in carrots, celery, and peas, cooking for another 5 minutes.
5. Sprinkle flour over the mixture and stir to combine, cooking for 1-2 minutes.
6. Gradually add chicken broth and cream, stirring constantly until the mixture thickens. Remove from heat.
7. Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust.
8. Cover with the second pie crust, sealing the edges. Cut slits in the top for steam to escape.
9. Brush the top crust with beaten egg for a golden finish.
10. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
11. Allow to cool for a few minutes before serving.