Description
Indulge in this comforting chicken pot pie, featuring tender chicken and vibrant veggies nestled in a flaky crust—perfect for cozy family dinners.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium fresh carrots, sliced
- 1 cup frozen peas
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 package puff pastry sheets (2 sheets)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt & pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Dice the onion and mince the garlic. Slice the carrots.
- In a large skillet over medium heat, melt butter and sauté onions until softened. Add garlic and chicken; cook until no longer pink.
- Stir in carrots, peas, thyme, and rosemary; cook for about 5 minutes.
- Pour in chicken broth and heavy cream; simmer until thickened.
- Transfer filling to a baking dish or ramekins. Cover with thawed puff pastry and cut slits for steam venting.
- Bake for 25-30 minutes until golden brown.
Notes
- Swap chicken for turkey or create a vegetarian version with hearty vegetables.
- For added richness, sprinkle cheese on top before baking.
- Allow the pie to cool slightly before slicing to maintain structure.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 90mg