Savory Emblem Garlic Olive Oil Chicken Pot Pie
Indulge in a rich and creamy chicken pot pie bursting with flavor from roasted garlic and fragrant olive oil. This comforting dish features tender chicken, vibrant vegetables, and a flaky crust, all enveloped in a luscious Emblem roasted garlic olive oil sauce. Perfect for a family dinner or a cozy gathering, this pot pie is a rustic pleasure that will warm your heart.
ingredients
- 2 cups cooked chicken, shredded
- 1 cup Emblem roasted garlic olive oil
- 1 cup carrots, diced
- 1 cup peas, frozen
- 1 cup celery, diced
- 1 cup potatoes, diced
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons flour
- 1 teaspoon thyme, dried
- 1 teaspoon rosemary, dried
- Salt and pepper to taste
- 1 pre-made pie crust
- 1 egg, beaten (for egg wash)
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
In a large skillet, heat the Emblem roasted garlic olive oil over medium heat.
- 3.
Add the onion and garlic; sauté until fragrant and translucent.
- 4.
Stir in the carrots, celery, and potatoes. Cook until slightly softened, about 5 minutes.
- 5.
Sprinkle the flour over the vegetables and mix well.
- 6.
Gradually pour in the chicken broth, stirring continuously until thickened.
- 7.
Add the shredded chicken, peas, thyme, rosemary, salt, and pepper. Mix well.
- 8.
Roll out the pie crust into a greased pie dish, and pour the chicken filling on top.
- 9.
Cover with an additional layer of pie crust; seal the edges and cut slits for steam to escape.
- 10.
Brush the top with beaten egg for a golden finish.
- 11.
Bake for 30-35 minutes, or until the crust is golden brown.
- 12.
Let cool for a few minutes before serving.
