Mains
Puff Pastry Chicken Pot Pie
4 servings
分量10 minutes
調理時間45 minutes
総時間材料
6 Tablespoons salted butter
1 medium onion, diced
3 cloves garlic, minced
6 Tablespoons all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme
15 ounce bag frozen peas and carrots
2 cups cooked and shredded chicken
1 sheet frozen puff pastry, thawed
1 large lightly beaten egg + 1 Tablespoon water
1 Tablespoon minced fresh parsley (for garnish (optional)
手順
Preheat the oven to 400F degrees. Add 6 Tablespoons salted butter to a medium saucepan over medium heat.
Once melted, add 1 medium onion, diced and cook for 2 minutes, stirring occasionally. Add 3 cloves garlic, minced and cook for 30 seconds, stirring constantly.
Whisk in 6 Tablespoons all-purpose flour and cook for 30 seconds, continuing to whisk.
Gradually add 2 cups chicken broth and 1 cup milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.
Remove from the heat. Whisk in 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper and ¼ teaspoon dried thyme.
Stir in 15 ounce bag frozen peas and carrots and 2 cups cooked and shredded chicken.
Transfer the chicken mixture to an 8x8-inch casserole dish.
If necessary, roll out 1 sheet frozen puff pastry, thawed (push together any seams) so it fits across the top of the casserole dish with about 1/2-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape.
Whisk together 1 large lightly beaten egg + 1 Tablespoon water. Brush a little of this egg wash on the puff pastry.
Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle 1 Tablespoon minced fresh parsley on top (optional) then serve.
栄養
サービングサイズ
-
カロリー
777 kcal
脂肪総量
52 g
飽和脂肪
20 g
不飽和脂肪
28 g
トランス脂肪
1 g
コレステロール
133 mg
ナトリウム
1046 mg
炭水化物総量
56 g
食物繊維
6 g
糖質総量
5 g
タンパク質
24 g
4 servings
分量10 minutes
調理時間45 minutes
総時間