Description
Warm up with a classic chicken pot pie that features a tender, flaky crust enveloping juicy chicken and vibrant vegetables in a creamy sauce. This dish is perfect for family gatherings and cozy nights at home, promising rich flavors and nostalgic moments with every bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, sliced
- 1 cup frozen peas
- 2 stalks celery, chopped
- 1 medium onion, diced
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 package puff pastry or pie crusts
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping the vegetables and cutting the chicken into bite-sized pieces.
- In a skillet over medium heat, melt butter. Sauté onions until translucent (about 5 minutes). Add carrots and celery; cook until softened.
- Introduce chicken to the skillet. Cook until no longer pink (about 7-10 minutes).
- Sprinkle flour over the mixture; stir well. Gradually add chicken broth while whisking until thickened (about 5 minutes).
- Season with thyme, salt, pepper, and fold in frozen peas. Simmer for about 2 minutes then remove from heat.
- Transfer filling into an oven-safe dish lined with crust. Cover with another layer of pastry, sealing edges well. Cut slits on top for steam.
- Preheat oven to 425°F (220°C) and 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 (185g)
- Calories: 360
- Sugar: 3g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg