Chicken Pot Pie from LACTAID
Chicken pot pie is a classic comfort food dish that originated in medieval Europe and was brought to America by English settlers.
This is high protein and non vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Chicken Breast
- 1 cup Carrots
- 1 cup Frozen Peas
- 1 cup Onion
- 2 clove Garlic
- 1 cup LACTAID Milk
- 1 cup Chicken Broth
- 0.5 cup All-Purpose Flour
- 2 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 sheet Puff Pastry
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the onion and garlic, and cook until softened.
- Add the chicken breast and cook until browned. Remove the chicken from the skillet and set aside.
- In the same skillet, add the carrots, peas, chicken broth, LACTAID Milk, flour, salt, and black pepper. Stir well and cook until the mixture thickens.
- Return the chicken to the skillet and mix well with the vegetable mixture.
- Transfer the mixture to a baking dish.
- Roll out the puff pastry sheet and place it over the baking dish, covering the chicken mixture.
- Cut slits in the pastry to allow steam to escape.
- Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and the filling is bubbling.
- Let it rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 30g10%
- Sugars 5g
- 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.