Easy Weeknight Chicken Pot Pie
Chicken pot pie is believed to have originated in Greece, where it was made with olive oil pastry and filled with meats like lamb or goat.
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.
Ingredients
- 500 gram Chicken Breast
- 1.5 cup Frozen Mixed Vegetables
- 1 medium Onion
- 2 clove Garlic
- 4 tablespoon Butter
- 0.25 cup All-Purpose Flour
- 2 cup Chicken Broth
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 sheet Puff Pastry
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the onion and garlic, and cook until softened.
- Add the chicken breast to the skillet and cook until no longer pink. Remove the chicken from the skillet and shred it.
- In the same skillet, add the flour and cook for 1-2 minutes, stirring constantly.
- Slowly whisk in the chicken broth and milk, and cook until the mixture thickens.
- Stir in the shredded chicken and frozen mixed vegetables. Season with salt and black pepper.
- Transfer the mixture to a baking dish.
- Roll out the puff pastry sheet and place it over the baking dish, trimming any excess pastry.
- Cut a few slits in the pastry to allow steam to escape.
- Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly.
- Let the pot pie rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- 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.