Weeknight Chicken Pot Pie

Chicken pot pie is believed to have originated in Greece, where it was known as ‘Artocreas’ and was made with lamb.

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.

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Medium

Weeknight Chicken Pot Pie

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

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

Servings: 4 Calories: 1800

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Chicken
• 2 cup Frozen mixed vegetables
• 1 medium Onion
• 2 clove Garlic
• 2 tablespoon Butter
• 3 tablespoon All-purpose flour
• 1 cup Chicken broth
• 1 cup Milk
• 1 teaspoon Salt
• 1 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 and garlic, and cook until softened.
3. Add chicken and cook until no longer pink. Stir in flour until well combined.
4. Gradually add chicken broth and milk, stirring constantly until the mixture thickens.
5. Add frozen mixed vegetables, salt, and black pepper. Cook for another 5 minutes.
6. Transfer the mixture to a baking dish.
7. Roll out the puff pastry and place it over the baking dish, trimming any excess.
8. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.
9. Let it rest for 10 minutes before serving.

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.