Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 pounds (908 grams)
- Onion, chopped: 1 cup (150 grams)
- Celery, chopped: 1 cup (150 grams)
- Carrots, chopped: 1 cup (150 grams)
- Potatoes, peeled and diced: 1 pound (454 grams)
- Chicken broth: 3 cups (710 milliliters)
- Heavy cream: 1 cup (240 milliliters)
- Puff pastry sheets: 2 (1 sheet per 8 servings)
- Salt and black pepper: to taste
- Fresh parsley, chopped: for garnish (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt and pepper.
- Heat a large skillet over medium heat and cook chicken until browned on both sides.
- Transfer chicken to a 9x13 inch (23x33 cm) baking dish.
- Add chopped onion, celery, and carrots to the skillet and cook until softened.
- Add potatoes and chicken broth to the skillet and bring to a boil.
- Pour the vegetable mixture over the chicken in the baking dish.
- Stir in heavy cream and season with additional salt and pepper to taste.
- Unfold puff pastry sheets and cut into 8 rectangles.
- Arrange pastry rectangles over the filling, pressing edges to seal.
- Bake in preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly.
- Let stand for 10 minutes before serving. Garnish with chopped parsley if desired.
Nutritional Information:
- Serving size: 1 piece (1/8 of recipe)
- Calories: 600
- Total Fat: 25 grams
- Saturated Fat: 10 grams
- Cholesterol: 95 milligrams
- Sodium: 650 milligrams
- Carbohydrates: 65 grams
- Fiber: 5 grams
- Sugar: 10 grams
- Protein: 35 grams
Dish Characteristics:
- Rich and creamy
- Savory and flavorful
- Perfect for a comforting family meal
- Can be made ahead of time
- Suitable for American taste
User Comments:
- "This chicken pot pie is absolutely delicious! I love the flaky puff pastry and the creamy filling."
- "I'm not usually a fan of pot pies, but this one is an exception. It's so well-balanced and flavorful."
- "Perfect for a winter night. The whole family loved it!"
- "I made this for my kids and they were asking for seconds. It's definitely a winner."
- "I didn't have any puff pastry sheets on hand, so I used a biscuit mix instead. It turned out great!"
Special Precautions and Tips:
- If your chicken breasts are large, cut them into smaller pieces before browning.
- Don't overcook the vegetables. They should be tender but still have a slight crunch.
- If the filling is too thick, add a little more chicken broth or heavy cream.
- You can use store-bought rotisserie chicken to save time. Just remove the skin and bones before adding to the baking dish.
- Serve with a side of mashed potatoes or a green salad for a complete meal.
