{"product_id":"chicken-pot-pie","title":"chicken pot pie","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli\u003e1 onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and chopped\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped\u003c\/li\u003e\n\u003cli\u003e1 pound boneless, skinless chicken breasts, cut into 1-inch pieces\u003c\/li\u003e\n\u003cli\u003e1\/2 cup all-purpose flour\u003c\/li\u003e\n\u003cli\u003e3 cups chicken broth\u003c\/li\u003e\n\u003cli\u003e1\/2 cup heavy cream\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e1 box (14.1 ounces) refrigerated pie crusts\u003c\/li\u003e\n\u003cli\u003e1 egg, beaten (for egg wash)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eHeat olive oil in a large skillet or Dutch oven over medium heat.\u003c\/li\u003e\n\u003cli\u003eAdd onion, carrots, and celery and cook until softened, about 5-7 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd chicken and cook until browned on all sides.\u003c\/li\u003e\n\u003cli\u003eSprinkle in flour and cook for 1 minute, stirring constantly.\u003c\/li\u003e\n\u003cli\u003eGradually whisk in chicken broth until smooth.\u003c\/li\u003e\n\u003cli\u003eBring to a simmer and cook until thickened, about 5-7 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in heavy cream, thyme, salt, and pepper.\u003c\/li\u003e\n\u003cli\u003ePour chicken mixture into a 9-inch pie dish.\u003c\/li\u003e\n\u003cli\u003eTop with a pie crust. Crimp edges to seal.\u003c\/li\u003e\n\u003cli\u003eCut slits in the top crust to allow steam to escape.\u003c\/li\u003e\n\u003cli\u003eBrush the crust with beaten egg.\u003c\/li\u003e\n\u003cli\u003eBake at 375°F (190°C) for 30-40 minutes, or until crust is golden brown and filling is bubbly.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor a richer flavor, use bone-in, skin-on chicken and remove the bones and skin before cutting into pieces.\u003c\/li\u003e\n\u003cli\u003eYou can add other vegetables to the filling, such as peas, corn, or potatoes.\u003c\/li\u003e\n\u003cli\u003eTo prevent a soggy bottom crust, blind bake the bottom crust for 10 minutes before adding the filling.\u003c\/li\u003e\n\u003cli\u003eStore leftover pot pie in the refrigerator for up to 3 days. Reheat gently.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43673910509665,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/chicken_pot_pie.jpg?v=1771637746","url":"https:\/\/www.pantribot.com\/products\/chicken-pot-pie","provider":"PantriBot","version":"1.0","type":"link"}