Pea and Chicken Pot Pie
This delicious pea and chicken pot pie is a comforting and hearty dish filled with tender chicken, sweet peas, and a creamy sauce, all topped with a flaky pastry crust.
Ingredients - Serves 6
- Puff pastry - 1 sheet, thawed
- Salt and pepper - To taste
- Thyme - 1 teaspoon
- Milk - 1 cup
- Chicken broth - 2 cups
- All-purpose flour - 1/4 cup
- Butter - 4 tablespoons
- Garlic - 2 cloves, minced
- Onion - 1 medium, diced
- Carrots - 2 medium, diced
- Frozen peas - 1 cup
- Chicken breast - 2 cups, cooked and shredded
Let's Get Started
- Preheat the oven to 375°F.
- In a large skillet, melt the butter over medium heat.
- Add the diced onion, carrots, and minced garlic. Cook until the vegetables are tender, about 5 minutes.
- Stir in the flour and cook for an additional 1-2 minutes.
- Gradually whisk in the chicken broth and milk, making sure there are no lumps.
- Add the shredded chicken, frozen peas, thyme, salt, and pepper. Stir well to combine.
- Simmer the mixture for 5-7 minutes, or until the sauce has thickened.
- Transfer the mixture to a 9-inch pie dish.
- Roll out the puff pastry sheet to fit the top of the pie dish. Place the pastry over the filling, pressing the edges to seal.
- Cut a few slits on the top of the pastry to allow steam to escape.
- Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 450
- Fat: 20g
- Carbs: 40g
- Protein: 25g
- Sodium: 800mg
- Sugar: 5g
