Description
Chicken Pot Pie is the ultimate comfort food that combines a flaky golden crust with a rich, creamy filling bursting with tender chicken and colorful vegetables. This cozy dish is perfect for chilly nights, family gatherings, or any occasion that calls for a warm hug in a bowl. With its enticing aroma and mouthwatering flavors, this Chicken Pot Pie will become a beloved staple in your kitchen.
Ingredients
Scale
- 3 cups cooked, diced boneless skinless chicken breasts
- 1 cup fresh carrots, diced
- 1 cup frozen peas
- 2 cups Yukon Gold potatoes, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 sheets puff pastry (thawed)
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9-inch pie dish.
- In a large skillet over medium heat, melt butter. Add onions and garlic; sauté until fragrant.
- Add chicken, season with salt and pepper, and cook until no longer pink (5-7 minutes). Remove from heat.
- Stir in chicken broth and heavy cream; simmer until thickened (3-5 minutes).
- Fold in carrots, potatoes, and peas; cook until tender (about 5 minutes).
- Roll out puff pastry on a floured surface; place one sheet over the pie dish filled with the chicken mixture. Cover with another pastry sheet and seal edges by crimping.
- Cut slits in the top for ventilation and bake for 30-35 minutes until golden brown. Let cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 480
- Sugar: 4g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg