Description
Warm, hearty, and comforting, this Chicken Pot Pie features a golden, flaky crust filled with tender chicken and colorful vegetables swimming in a creamy sauce. Perfect for cozy family dinners or gatherings, this dish is sure to evoke nostalgic memories with every savory bite.
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (cooked and shredded)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 cup frozen peas
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 sheets puff pastry (thawed)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Season the chicken with salt and pepper and bake for 25-30 minutes until cooked through. Shred the chicken once cooled.
- In a large skillet over medium heat, sauté onion, carrots, celery, and garlic until soft (about 5–7 minutes).
- Add chicken broth and heavy cream to the skillet; stir in thyme and rosemary. Simmer for 10 minutes.
- Incorporate shredded chicken and frozen peas into the mixture; cook until warmed through.
- Transfer filling into a baking dish lined with one sheet of puff pastry. Cover with another puff pastry sheet, sealing edges well, and cut slits on top for steam.
- Bake for 25–30 minutes or until the crust is golden brown.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg