To-Die-For Chicken Pot Pie

Ingredients and Weight:

• 1 (3-4 pound) whole chicken, cut into 8 pieces
• 1/2 cup unsalted butter
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup frozen peas
• 1/2 cup corn kernels
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 package (2 sheets) puff pastry, thawed

Preparation Time:

45 minutes

Cooking Time:

1 hour 15 minutes

Difficulty Level:

2 (Intermediate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Season chicken pieces with salt and pepper.
3. Heat butter in a large Dutch oven over medium heat.
4. Brown chicken on all sides, about 5 minutes per side.
5. Remove chicken from the pot and set aside.
6. Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
7. Sprinkle in flour and cook for 1 minute.
8. Gradually whisk in chicken broth and milk until smooth.
9. Bring to a simmer, then add peas, corn, thyme, and oregano.
10. Return chicken to the pot and simmer until cooked through, about 30 minutes.
11. Season to taste with additional salt and pepper.
12. Transfer the filling to a 9x13-inch baking dish.
13. Unfold puff pastry sheets and place them over the filling, trimming the edges as needed.
14. Bake for 30-35 minutes, or until the pastry is golden brown.
15. Let stand for 10 minutes before serving.

Nutritional Information:

• Calories: 500 per serving
• Fat: 25 grams
• Protein: 30 grams
• Carbohydrates: 35 grams

Dish Characteristics:

• Savory and comforting
• Rich and creamy filling
• Flaky and buttery crust
• Perfect for a cold winter night

User Comments:

• "This chicken pot pie is absolutely heavenly. The filling is so rich and flavorful, and the crust is the perfect combination of crispy and flaky."
• "I have made this recipe countless times, and it never disappoints. It's always a crowd-pleaser, and everyone raves about it."
• "This is the best chicken pot pie I have ever had. The vegetables are perfectly cooked, and the gravy is thick and flavorful."
• "I'm not usually a fan of pot pie, but this one was absolutely delicious. The crust was so flaky and the filling was creamy and satisfying."
• "This recipe is a lifesaver on busy weeknights. It's easy to make and so delicious, and my family loves it."

Special Precautions and Tips:

• If you don't have a Dutch oven, you can use a large stockpot instead.
• Be sure to cook the chicken through before adding it to the filling.
• Don't overfill the baking dish with filling, or the pie will bubble over.
• Let the pie cool for a few minutes before slicing to allow the filling to set.
• Serve with a side of mashed potatoes or salad for a complete meal.