Description
Indulge in the ultimate comfort food with this Chicken Pot Pie, featuring a golden flaky crust enveloping tender chicken and colorful vegetables in a rich, creamy sauce. Perfect for family dinners or cozy nights in, this dish promises to warm your heart and satisfy your cravings. Easy to prepare yet impressive enough to serve guests, this classic recipe is sure to become a favorite at your dinner table.
Ingredients
Scale
- 3 cups cooked boneless, skinless chicken breasts, diced
- 1 cup fresh carrots, diced
- 1 cup frozen green peas
- 1 cup celery stalks, diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 sheets puff pastry (thawed)
- 2 tsp fresh thyme, chopped
- 2 tsp fresh parsley, chopped
- Salt & pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large pot over medium heat, melt butter and sauté onions until translucent.
- Add diced carrots and celery; cook for about five minutes. Stir in minced garlic.
- Mix in the diced chicken and cook until no longer pink.
- Pour in chicken broth and heavy cream; simmer until thickened (about 10 minutes).
- Stir in thyme, parsley, salt, and pepper.
- Roll out puff pastry on a floured surface to cover your baking dish. Fill with chicken mixture and cover with pastry; cut slits for steam.
- Bake for 25-30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 420
- Sugar: 4g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg