Description
Chicken Pot Pie is the ultimate comfort food, featuring a flaky golden crust filled with tender chicken and vibrant vegetables in a creamy sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (diced)
- 2 cups carrots (diced)
- 1 cup frozen peas
- 2 medium Yukon Gold potatoes (diced)
- 1 medium onion (finely chopped)
- 2 cups low-sodium chicken broth
- 1 cup milk or heavy cream
- 2 sheets puff pastry (thawed)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp butter
Instructions
- Preheat oven to 400°F (200°C). Dice chicken into bite-sized pieces while puff pastry thaws.
- In a skillet, melt butter over medium heat. Sauté onions and carrots until golden brown (about 5 minutes).
- Add diced chicken, salt, pepper, thyme, and rosemary; cook until golden brown on all sides (6-8 minutes).
- Stir in chicken broth and milk/cream; simmer until thickened.
- Fold in peas and potatoes; simmer for another 10 minutes until potatoes are tender.
- Transfer filling to a baking dish, cover with puff pastry, seal edges, and cut slits on top for steam release.
- Bake for 25-30 minutes or until the crust is golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 400
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg