Ingredients and Weight:
- 2 boneless, skinless chicken breasts (1 pound)
- 1 onion, chopped (1/2 cup)
- 2 carrots, chopped (1 cup)
- 2 celery sticks, chopped (1 cup)
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tablespoon dried thyme
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 (17.3 ounce) package puff pastry, thawed
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cook chicken breasts in a skillet until cooked through.
- Remove chicken and shred it.
- Add onion, carrots, and celery to the skillet and sauté until softened.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk until mixture is thickened.
- Add chicken, peas, corn, thyme, salt, and pepper.
- Pour mixture into a 9-inch pie dish.
- Roll out puff pastry and cut into 12 strips.
- Place strips over pie filling, crimping around the edges.
- Bake for 40 minutes, or until golden brown.
Nutritional Information:
- Calories: 250
- Fat: 10 grams
- Carbohydrates: 35 grams
- Protein: 20 grams
Dish Characteristics:
- Classic comfort food
- Flaky puff pastry crust
- Creamy and flavorful filling
- Perfect for a cold winter day
User Comments:
- "This pot pie is absolutely delicious! The filling is rich and creamy, and the puff pastry crust is flaky and perfect." - Julie
- "I made this for my family and they loved it! It's a great way to use up leftover chicken." - John
- "I've tried many chicken pot pie recipes, but this one is definitely the best." - Sarah
Special Precautions and Tips:
- Use a medium-sized skillet for cooking the chicken and vegetables.
- Don't overcook the flour mixture, or it will become clumpy.
- If you don't have puff pastry, you can use a pre-made pie crust.
- Let the pot pie cool for 10 minutes before slicing and serving.
