Chicken Pot Pie
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
426 kcal
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Course
Main Course, Dinner
Chicken Pot Pie
Description
This recipe starts with bite-sized chicken breast pieces cooked with softened onions, garlic, and diced vegetables including carrots, peas, and celery. A buttery roux is made separately with flour and butter, gradually whisked with chicken broth and milk to form a smooth, thickened sauce that is seasoned with thyme and black pepper for depth.
The creamy sauce blends fully with the chicken and vegetable mixture, which is transferred to a baking dish. The dish is then topped with thawed puff pastry rolled out to cover the filling, providing a flaky, golden crust when baked at 200°C (400°F). This layering creates a contrast between the crisp pastry and the creamy filling beneath.
Chicken Pot Pie is traditionally served warm, making it a filling, all-in-one dinner suitable for colder seasons or when a satisfying meal is desired.
The recipe provides nutritional information as a courtesy but does not guarantee specific outcomes. The method emphasizes proper thickening of the filling and browning of the pastry for best results.
Ingredients
- 500 g chicken breast Boneless, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion Chopped
- 2 cloves garlic Minced
- 2 medium carrot Diced
- 100 g pea Frozen
- 2 medium celery Diced, stalks
- 2 tbsp butter Unsalted
- 2 tbsp plain flour
- 250 ml chicken broth
- 250 ml milk whole
- 1 tsp thyme dried
- salt To taste
- black pepper To taste
- 1 puff pastry Sheet, thawed
- 1 egg Beaten
Instructions
- Start by preheating your oven to 200°C/400°F/Gas Mark 6.
- Using a large frying pan, heat up the olive oil over medium heat. Once hot, add the chopped onion and minced garlic to the pan and cook for 2-3 minutes until softened.
- Next, add the chicken to the frying pan, and cook for 5-7 minutes, stirring occasionally, until browned all over.
- Add the diced carrots, frozen pean and celery to the same pan as the chicken and cook for 5 minutes until slightly softened.
- In a separate saucepan, melt the butter over medium heat. Once melted, add the plain flour, and stir constantly for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth and whole milk to the roux, stirring continuously until the sauce is smooth. Add the dried thyme, salt, and black pepper, and continue to whisk until the sauce has thickened.
- Add the sauce to the chicken and vegetables in the frying pan and stir to combine.
- Transfer the chicken mixture to a large ovenproof dish.
- Roll out the puff pastry sheet to fit the size of the dish and place it on top of the chicken mixture. Cut a few slits in the pastry to allow steam to escape.
- Brush the beaten egg over the pastry to glaze.
- Bake the chicken pot pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up.
- Allow the pie to cool for a few minutes before serving. Enjoy your delicious chicken pot pie!
Notes
- Nutritional information is provided as a courtesy and should not be relied upon as a guarantee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 86mg | 29% |
| Sodium | 1157mg | 48% |
| Potassium | 511mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3644IU | 73% |
| Vitamin C | 3mg | 3% |
| Vitamin D | 1µg | 5% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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