Description
A comforting classic chicken pot pie filled with vegetables and topped with flaky puff pastry.
Ingredients
Scale
- 3 cups cooked boneless, skinless chicken breasts, diced
- 1 cup fresh carrots, diced
- 1 cup frozen peas
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 cups low-sodium chicken broth
- 1/3 cup all-purpose flour
- 4 tablespoons butter
- 1 package (17 oz) puff pastry sheets (2 sheets)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and grease a baking dish.
- In a large skillet, melt butter over medium heat. Sauté onions, carrots, and celery until softened (about 5 minutes).
- Add diced chicken, salt, and pepper; cook until chicken is white throughout (5-7 minutes).
- Sprinkle flour over the mixture; stir well. Gradually add chicken broth while stirring until thickened (3-4 minutes).
- Fold in frozen peas; simmer for another minute.
- Roll out one puff pastry sheet on a floured surface; place it over the filling in the dish. Cut slits for steam venting and brush with egg wash if desired.
- Bake for 30-35 minutes or until golden brown. Allow to cool slightly before serving.
Notes
- This dish is best served warm and can be accompanied by a side salad.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg