Mom’s Chicken Pot Pie

Chicken pot pie dates back to medieval times when the crust was used as a cooking vessel and not intended to be eaten.

This is high protein and non vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

Print Recipe

Medium

Mom’s Chicken Pot Pie

Cooking Method: Baking Cuisine: American Courses: Comfort Food, Dinner, Main Dish Recipe Keys: High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 6 Calories: 2700

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 pound Chicken
• 1 cup Carrots
• 1 cup Peas
• 2 cup Potatoes
• 1 medium Onion
• 2 clove Garlic
• 4 tablespoon Butter
• ¹⁄₄ cup All-purpose flour
• 1 ¹⁄₂ cup Chicken broth
• ¹⁄₂ cup Heavy cream
• 1 sheet Puff pastry
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Pepper
• 1 beaten Egg

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add onion and garlic, cook until softened.
3. Add chicken and cook until no longer pink.
4. Stir in flour, salt, and pepper. Cook for 1 minute.
5. Gradually add chicken broth and heavy cream, stirring constantly.
6. Add carrots, peas, and potatoes. Cook until vegetables are tender.
7. Pour the mixture into a baking dish.
8. Cover with puff pastry, trimming any excess.
9. Brush the pastry with beaten egg.
10. Bake for 30-35 minutes, or until the pastry is golden brown.
11. Let it 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.