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Chicken Pot Pie | What's For Dinner

Ingredients

3 cups cooked chicken, shredded1 sheet frozen puff pastry, thawed1 cup frozen peas and carrots2 stalks celery stalks, diced1 medium yellow onion, diced4 tbsp unsalted butter1/3 cup all-purpose flour2 cups chicken broth1/2 cup whole milk1 tsp salt1/2 tsp black pepper1 tsp fresh thyme leaves1 whole egg, beaten (for egg wash)

Instructions

1

Preheat oven to 400F. Melt butter in a large saucepan over medium heat. Add onion and celery, cook 4 minutes until softened.

2

Sprinkle flour over the vegetables and stir constantly for 1 minute to cook the raw flour taste out.

3

Gradually whisk in the chicken broth and milk. Cook, stirring, until the sauce thickens (about 3-4 minutes).

Tip: Add the liquid slowly to avoid lumps. If lumps form, whisk vigorously.

4

Stir in the shredded chicken, peas and carrots, thyme, salt, and pepper. Pour into a 9-inch deep-dish pie plate or baking dish.

5

Roll the puff pastry to fit over the dish. Drape over the filling, crimp the edges, and cut 3 small slits for steam. Brush with beaten egg.

6

Bake for 30-35 minutes until the pastry is deeply golden and the filling is bubbling. Let cool 10 minutes before serving.

Nutrition per Serving

480kcal

Calories

28g

Protein

34g

Carbs

26g

Fat

3g

Fiber

Watch It Being Made

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Chicken Pot Pie

Ingredients

Instructions

Nutrition per Serving

Watch It Being Made

Tags

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