Ingredients and Weight:
- Chicken breasts: 2 pounds
- Frozen peas and carrots: 1 pound
- Onion: 1 medium, chopped
- Celery: 2 stalks, chopped
- Garlic: 2 cloves, minced
- Flour: 2 tablespoons
- Chicken broth: 4 cups
- Puff pastry: 1 sheet
- Egg: 1 for egg wash
- Salt and pepper to taste
Preparation Time:
Preparation Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt and pepper. Cook in a skillet over medium heat until browned on all sides.
- Transfer chicken to a large pot. Add onion, celery, garlic, peas, carrots, flour, and chicken broth. Bring to a simmer and cook for 15 minutes.
- Remove pot from heat and adjust seasonings to taste.
- Transfer filling to a 9x13 inch baking dish.
- Roll out puff pastry and cut into strips. Arrange strips on top of the filling, lattice style.
- Brush with egg wash and bake for 30-40 minutes, or until golden brown.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Carbohydrates: 30 grams
- Protein: 25 grams
Dish Characteristics:
- Creamy, savory filling
- Flaky, buttery crust
- Perfect for a cold winter night
User Comments:
- "This chicken pot pie is the best I've ever had! The filling is so creamy and flavorful, and the crust is just perfect."
- "I love that I can make this dish ahead of time and just pop it in the oven when I'm ready."
- "This is a great recipe for a family meal. It's easy to make and everyone loves it."
Special Precautions and Tips:
- Be sure to cook the chicken thoroughly before adding it to the filling.
- If you don't have puff pastry, you can use biscuits or mashed potatoes for the topping.
- For a richer flavor, use dark meat chicken breasts.
