Natalie’s Chicken Pot Pie

Chicken pot pie became popular in the United States during the 19th century and is now considered a classic comfort food.

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: 11.

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Natalie’s Chicken Pot Pie

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

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 20 mins

Servings: 6 Calories: 2700

Best Season: Fall

Ingredients

Servings

• 1 pound Chicken
• 1 cup Carrots
• 1 cup Frozen peas
• 1 medium Onion
• 3 tablespoon Butter
• ¹⁄₄ cup All-purpose flour
• 1 ³⁄₄ cup Chicken broth
• ¹⁄₂ cup Milk
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 1 sheet Puff pastry

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the chicken until no longer pink. Remove from skillet and set aside.
3. In the same skillet, melt butter and sauté onion until translucent.
4. Add carrots and peas, and cook until slightly tender.
5. Stir in flour and cook for 1 minute.
6. Gradually add chicken broth and milk, stirring constantly.
7. Season with salt and black pepper.
8. Bring to a boil and simmer for 5 minutes until sauce thickens.
9. Stir in cooked chicken and transfer mixture to a baking dish.
10. Roll out puff pastry and cover the baking dish.
11. Cut slits in the pastry to allow steam to escape.
12. Bake for 25-30 minutes or until the pastry is golden brown and the filling is bubbling.
13. Allow to rest for 10 minutes before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 28g44%

Total Carbohydrate 28g10%

Sugars 3g

Protein 22g44%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.