Pot Pie with Roasted Chicken and Veggies

Pot pie is believed to have originated in Greece during the Byzantine Empire and was later popularized in England.

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: 12.

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Medium

Pot Pie with Roasted Chicken and Veggies

Cooking Method: Baking, Roasting 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: 4 Calories: 1800

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Roasted Chicken
• 2 cup Mixed Vegetables
• 1 medium Onion
• 2 medium Carrots
• 1 cup Frozen Peas
• ¹⁄₄ cup All-Purpose Flour
• 1 ¹⁄₂ cup Chicken Broth
• ¹⁄₂ cup Milk
• 2 tablespoon Butter
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper
• 1 sheet Puff Pastry

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add onion, carrots, and cook until vegetables are tender.
3. Stir in flour, salt, and black pepper. Gradually add chicken broth and milk, stirring constantly until the mixture thickens.
4. Add roasted chicken, mixed vegetables, and frozen peas. Stir well to combine.
5. Transfer the mixture to a baking dish.
6. Roll out the puff pastry and place it over the baking dish, trimming any excess.
7. Cut a few slits on the pastry to allow steam to escape.
8. Bake for 30-40 minutes, or until the pastry is golden brown and the filling is bubbly.
9. Let it rest for 10 minutes before serving. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 40g14%

Sugars 5g

Protein 25g50%

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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.