Main
Chicken Pot Pie
1 h 15 minServes 6Nutri-Score C€€
C
1 h 15 min
1 h 15 minChicken Pot Pie
what you need
Ingredients
chicken breast (3/4 pieces, cooked and shredded)Meat680 g
seasoned saltSpices5 g
black pepperSpices2 g
paprikaSpices3 g
garlic powderSpices3 g- onion powderSpices3 g
butter (1 stick)Dairy113 g
carrots (diced)Produce2 pieces
celery (diced)Produce2 pieces
onion (diced)Produce1 piece
chicken bouillon (cube)Pantry1 piece- minced garlic (1 tbsp)Produce15 ml
flour (1/2 cup)Pantry60 g- chicken broth (2 cups)Pantry480 ml
heavy cream (1/2 cup)Dairy120 ml
peas (1 cup)Produce150 g
puff pastry (1 pack, thawed)Bakery320 g
egg (beaten, for egg wash)Dairy1 piece
per serving
Nutrition
444kcal
- Carbs
- 29 g
- Proteins
- 28 g
- Fat
- 24 g
what you’ll use
Tools
Frying pan
Baking dish
Mixing bowl
Pastry brush
Oven
step by step
Method
- Step 1
Season and cook the chicken
- Season the chicken breast with seasoned salt, pepper, paprika, garlic powder and onion powder.
- Bake or cook on the stovetop for 2-3 minutes per side until cooked through.
- Shred the chicken and set aside.
- Step 2
Sauté the vegetables
- Melt the butter in a pan.
- Add the carrots, celery and onion and cook until softened.
- Stir in the chicken bouillon and minced garlic.
- Step 3
Build the creamy filling
- Sprinkle in the flour and stir to coat the vegetables.
- Pour in the chicken broth and heavy cream, stirring until thickened.
- Add the peas and the shredded chicken and mix well.
- Step 4
Assemble the pot pie
- Pour the filling into a baking dish.
- Top with the puff pastry and press the edges to seal.
- Brush the pastry with the beaten egg.
- Step 5
Bake
- Bake at 375 °F until the pastry is golden and puffed.