Chicken Pot Pie with Puff Pastry Crust
User Reviews
4.8
27 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
748 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie with Puff Pastry Crust
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This Chicken Pot Pie with Puff Pastry Crust is packed with fresh veggies and a creamy yet lower-fat and lower-calorie sauce that brings it all together.
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Ingredients
- 2 tablespoons canola oil
- 1½ cups thinly sliced leeks , white parts only
- 1 ½ cup sliced brown mushrooms
- 3 cloves garlic , pressed or minced
- 1 ½ cups chopped asparagus
- 1 cup baby red potatoes , quartered
- ½ cup sliced carrots , about 2 carrots
- 1 ½ teaspoons fresh thyme leaves , minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups diced chicken breast
- 1 cup frozen peas
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1 cup Almond Breeze Almondmilk Original
- 1 package frozen puff pastry , thawed
- 1 egg
Instructions
- Heat the oil in a large skillet or dutch oven over medium heat. Add the leeks and cook for 4-5 minutes, stirring occasionally, until they begin to soften.
- Add the sliced mushrooms, season with 1 teaspoon kosher salt and cook for 5 more minutes, stirring occasionally.
- Stir in the garlic and cook until fragrant, about 2 minutes then add the asparagus, red potatoes, carrots, and thyme leaves.
- Season with the rest of the salt and the black pepper and continue to cook for 7-10 minutes until the potatoes and asparagus become tender.
- Add the chicken and the peas and stir to combine. Sprinkle the mixture with the flour, then stir to combine well and cook for another 2-3 minutes.
- Stir in the chicken broth and almond milk and bring to a boil, and cook until thickened, about 2-3 minutes, stirring often. Taste, and add more salt and pepper if needed. Turn off the heat and allow to cool slightly.
- Preheat the oven to 400 degrees F.
- Unwrap the puff pastry and use a rolling pin to lengthen the dough. Cut the puff pastry into 4 squares.
- Fill each baking dish or ramekin with 1 ½ cups of the chicken pot pie filling, then top with a puff pastry square. Repeat with the remaining ramekins.
- Whisk the egg with 1 tablespoon of water and lightly brush the puff pastry with the egg.
- Place on a baking sheet and bake for 20-25 minutes until the filling is bubbling and the puff pastry is golden. Serve hot.
Notes
- Feel free to mix and match vegetables to suit your cravings. This pot pie is also a great way to use up leftover turkey or keep it wholly vegetarian by doubling up on the amount of veggies instead.
Nutrition Information
Show Details
Serving
1g
Calories
748kcal
(37%)
Carbohydrates
59g
(20%)
Protein
45g
(90%)
Fat
37g
(57%)
Saturated Fat
8g
(40%)
Cholesterol
137mg
(46%)
Sodium
1461mg
(61%)
Potassium
1235mg
(35%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
4027IU
(81%)
Vitamin C
36mg
(40%)
Calcium
160mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 748 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 748kcal | 37% |
| Carbohydrates | 59g | 20% |
| Protein | 45g | 90% |
| Fat | 37g | 57% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 137mg | 46% |
| Sodium | 1461mg | 61% |
| Potassium | 1235mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 4027IU | 81% |
| Vitamin C | 36mg | 40% |
| Calcium | 160mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
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