Deep-Dish Chicken Pot Pie
The origin of chicken pot pie can be traced back to the medieval period, where it was a popular dish among the upper class in Europe.
This is high protein and non vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 1 pound Chicken
- 1 cup Carrots
- 1 cup Peas
- 1 medium Onion
- 2 stalk Celery
- 2 clove Garlic
- 3 tablespoon Butter
- 1/4 cup Flour
- 2 cup Chicken broth
- 1 cup Milk
- 1 sheet Puff pastry
- 1 beaten Egg
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add chopped onion, minced garlic, and sliced celery. Cook until vegetables are tender.
- Add flour to the skillet and stir well to form a roux. Cook for 1-2 minutes.
- Slowly whisk in chicken broth and milk. Bring to a simmer and cook until the sauce thickens.
- Add cooked chicken, diced carrots, and peas to the skillet. Season with salt and pepper. Mix well.
- Transfer the mixture to a deep-dish pie pan or casserole dish.
- Roll out the puff pastry and cover the dish, trimming any excess.
- Brush the pastry with beaten egg.
- Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and the filling is bubbly.
- Allow the pot pie to rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 33g11%
- Sugars 5g
- Protein 23g46%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.