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Puff Pastry Chicken Pot Pie

Name: Puff Pastry Chicken Pot Pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

4 servings

분량

10 minutes

활동 시간

45 minutes

총 시간

요리 시작

재료

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)

방향

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.

영양 정보

1회 제공량

칼로리

777 kcal

지방 전체

52 g

포화 지방

20 g

불포화 지방

28 g

트랜스 지방

1 g

콜레스테롤

133 mg

나트륨

1046 mg

탄수화물 전체

56 g

식이섬유

6 g

총 당류

5 g

단백질

24 g