Description
This Chicken Pot Pie is the ultimate comfort food, featuring tender chicken enveloped in a creamy sauce, surrounded by vibrant vegetables, all beneath a flaky golden crust. Perfect for family gatherings or cozy nights in, this dish offers a warm embrace and an unforgettable flavor experience that will have everyone coming back for seconds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup frozen peas and carrots
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 sheets puff pastry
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, add oil and sauté the diced onions and minced garlic until translucent.
- Add cubed chicken breasts and cook until golden brown (5-7 minutes).
- Stir in thyme and rosemary, then add chicken broth; let simmer for about 10 minutes.
- Incorporate frozen peas and carrots, then mix in heavy cream; season with salt and pepper.
- Roll out puff pastry sheets on a floured surface; cut to fit your baking dish.
- Pour filling into the dish, cover with pastry, brush with egg wash, and cut slits for steam escape.
- Bake for 25-30 minutes until the crust is golden brown and filling is bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 320g)
- Calories: 490
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 120mg