Indulge in a dish that offers mouthwatering juiciness and perfectly tender vegetables—the ideal recipe for prepping and freezing for future enjoyment.

**Ingredients:**
– 2 flaky pie crusts
– 4 boneless chicken breasts, cooked to perfection
– 1 cup of rich chicken broth
– 1/4 cup of creamy milk
– 2 diced carrots
– 2 peeled and chopped potatoes
– 1 tablespoon of savory butter
– 1 tablespoon of flour for thickening
– 1 teaspoon of salt
– 1 teaspoon of black pepper
– 2 crisp celery stalks, chopped
– 1/4 onion, finely diced
– 2 teaspoons of fresh parsley
– 2 teaspoons of aromatic rosemary
– 1 teaspoon of fragrant thyme

**Instructions:**

1. Preheat your oven to 375°F (190°C) to ensure a perfectly golden crust.
2. In a large skillet over medium heat, cook the chicken breasts until they are tender and juicy, then set them aside to capture their flavor.
3. In the same skillet, melt the butter, allowing it to create a rich base. Next, add the onion, carrots, potatoes, and celery, stirring them together. Gradually sprinkle in the flour, creating a delightful thickening agent for your filling.
4. Return the succulent chicken to the pan and mix thoroughly. Enhance the mixture with salt, pepper, parsley, rosemary, thyme, chicken broth, and milk. Stir until everything melds beautifully, then cover and let it simmer, allowing the flavors to meld.
5. Roll out the first pie crust and place it lovingly in a pie plate, creating the foundation for your masterpiece. Ladle the flavorful chicken and vegetable mixture onto the crust, ensuring every bite will be bursting with flavor.
6. Roll out the second pie crust and gently drape it over the filling. Pinch the edges to seal in all that deliciousness and score the top crust to allow steam to escape.
7. To finish, brush the top crust with melted butter, giving it that irresistible golden shine.
8. Bake for 35 minutes, or until the crust is a stunning golden brown and the vegetables are tender.

Prepare to treat yourself to a delicious chicken pot pie, exuding comfort and warmth in every delectable bite! Enjoy!

Chicken pot pie

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Ingredients

• 2 pie crusts
• 4 boneless chicken breasts
• 1 cup of chicken broth
• 1/4 cup of milk
• 2 diced carrots
• 2 peeled and chopped potatoes
• 1 Tablespoon of butter
• 1 Tablespoon of flour
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 2 chopped celery
• 1/4 of diced onion
• 2 teaspoons of parsley
• 2 teaspoons of rosemary
• 1 teaspoon of thyme

Instructions

Preheat the oven to 375 degrees F. In a large pan over medium heat, cook the chicken and set it aside. Now, in the same pan, add the butter and let it melt. Once the butter has melted, pour in the onion, carrots, potatoes, and celery; give a stir and sprinkle in the flour, then add the chicken and stir. Next, add the salt, pepper, parsley, rosemary, thyme, broth, and milk, stir until combined; cover and bring it down to a simmer. Roll out your first crust into a pie plate, take the chicken and vegetables off the heat, and ladle them into the pie crust. Gently roll the second pie crust on top, pinching the edges together and scoring the middle. Now coat the top with melted butter and bake for 35 minutes or until golden brown and the vegetables are tender.