Easy Chicken Pot Pie Recipe

• portionen: 8 servings
• aktive zeit: 15 minutes
• gesamtzeit: 1 hour

Zutaten

1/2 cup butter, 1 stick

2 cups carrots, 1/4 inch sliced

1 cup celery, 1/4 inch sliced

1 cup onion, chopped

1/2 cup flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon celery seed

1 teaspoon garlic powder

1 teaspoon fresh thyme, minced (optional)

1 cup whole milk

2 cups chicken stock

2 cups peas, frozen

4 cups cooked chicken, 3 chicken breasts, pre cooked or rotisserie

1 package frozen puff pastry, slightly thawed

1 egg, for pastry wash

Anweisungen

Heat oven to 425°F

Melt the butter in a 12” inch cast iron (or other oven proof) skillet over medium heat

Add the onion, celery, carrots to the butter and sauté for 5 minutes, until the onions are tender and translucent

Add the flour, salt, pepper, celery seed, garlic powder and thyme to the butter and vegetables creating a thick paste

Sauté for 2 minutes.Slowly add the milk

Once the milk is fully incorporated, slowly add the chicken stock

Simmer, whisking continuously until mixture has slightly thickened

Add the peas and chicken to the sauce

Roll out one pastry sheet into a 16-inch square on a lightly floured surface

Cut into 26 (3-inch) squares

Place the squares, slightly overlapping on top of the chicken mixture

In a small bowl, whisk the egg with 1 tbsp water

Brush the egg wash over the puff pastry

Place in the oven for 25 minutes until pastry is golden brown and filling is bubbling

If it is browning too quickly, cover with foil after it gets as dark as you'd like

Nährwertangaben

• Kalorien: 457
• Gesamtfett: 25 g
• Gesättigtes Fett: 13 g
• Cholesterin: 117 mg
• Natrium: 526 mg
• Gesamtkohlenhydrate: 32 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 6 g
• Eiweiß: 19 g