Chicken Pot Pie on the Run
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Chicken pot pie is a classic American comfort food that dates back to the early 19th century. It was originally made with a crust on the bottom as well, but the recipe evolved over time to feature a crust only on the top.
This is high protein and non vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Chicken Pot Pie on the Run
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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In a large skillet, melt the butter over medium heat.
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Add the diced onion and minced garlic to the skillet and cook until softened.
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Add the chicken breast to the skillet and cook until no longer pink.
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Stir in the flour and cook for 1 minute.
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Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
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Add the frozen mixed vegetables, salt, and black pepper.
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Cook for an additional 5 minutes.
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Transfer the mixture to a baking dish.
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Roll out the puff pastry and place it over the baking dish, trimming any excess.
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Cut a few slits in the pastry to allow steam to escape.
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Bake for 30-35 minutes, or until the pastry is golden brown.
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Allow the pot pie to rest for 10 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 20g7%
- Sugars 2g
- Protein 25g50%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.