Easy Chicken Pot Pie (Without All the Cream)
Chicken pot pie dates back to medieval times, where it was known as a 'coffin', referring to the pie crust that encased the filling.
This is high protein and non vegetarian recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 16 ounce Chicken Breast
- 1 cup Frozen Mixed Vegetables
- 1 cup Potato
- 0.5 cup Onion
- 2 clove Garlic
- 3 tablespoon Butter
- 3 tablespoon All-Purpose Flour
- 1.5 cup Chicken Broth
- 0.5 cup Milk
- 1 sheet Puff Pastry
- 1 large Egg
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Dried Thyme
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until fragrant.
- Add chicken breast and cook until browned. Remove chicken from skillet and set aside.
- In the same skillet, add frozen mixed vegetables, potato, and thyme. Cook until tender.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
- Slowly pour in chicken broth and milk, stirring constantly. Cook until thickened.
- Add cooked chicken back to the skillet. Season with salt and pepper. Stir to combine.
- Transfer the mixture to a greased baking dish.
- Roll out the puff pastry and place it over the filling, trimming any excess.
- Beat the egg and brush it over the puff pastry.
- Bake for 25-30 minutes, or until the pastry is golden brown.
- Allow the pot pie to rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 20g40%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.