Description
Delicious chicken pot pie with a flaky pastry crust.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium yellow onion, diced
- 1 cup frozen peas
- 2 sheets puff pastry (thawed)
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and grease a baking dish.
- In a skillet over medium heat, sauté onions, carrots, and celery until soft (about 5 minutes).
- Add chicken and broth; simmer until chicken is cooked through (approximately 10 minutes).
- Stir in heavy cream, thyme, salt, pepper, and peas; cook until slightly thickened (around 3 minutes).
- Pour filling into greased baking dish. Cover with puff pastry, cutting slits for steam.
- Bake for 25-30 minutes or until the crust is golden brown.
Notes
- For extra flavor, you can add garlic or herbs of your choice.
- Ensure the chicken is cooked thoroughly before adding to the filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg