Light and Delicious Chicken Pot Pie
A comforting classic featuring a flaky crust and rich filling of tender chicken and fresh vegetables.
Equipment
- Large Skillet
- Baking Dish
- Rolling Pin
Ingredients
Main Ingredients
- 2 cups Cooked and Shredded Chicken Breast Provides the main protein source.
- 1 cup Diced Carrots Adds sweetness and color.
- 1 cup Frozen Green Peas Enhances nutrition and texture.
- 1 cup Diced Celery Adds crunch and flavor.
- 1 medium Chopped Onion Brings depth and sweetness.
- 2 cloves Minced Garlic Enhances flavor.
- 2 cups Low-Sodium Chicken Broth Creates a rich base for the sauce.
- 1 cup Low-Fat Milk Adds creaminess without heaviness.
- 1/3 cup All-Purpose Flour Thickens the sauce.
- 2 tablespoons Unsalted Butter Used for sautéing vegetables.
- Salt and Pepper To taste for seasoning.
- 1 sheet Thawed Puff Pastry Creates a flaky crust.
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Add minced garlic and sauté for an additional minute.
- Add diced carrots and celery, cooking for about 5 minutes until softened. Stir in frozen peas and shredded chicken.
- Sprinkle flour over the mixture, stirring well to coat. Cook for 2-3 minutes.
- Slowly pour in chicken broth and milk, stirring continuously until the mixture simmers and thickens.
- Season with salt and pepper, then remove from heat and let cool slightly.
- Roll out the puff pastry on a floured surface to cover your baking dish.
- Transfer the filling to a baking dish, cover with puff pastry, and seal the edges. Cut slits in the top for steam to escape.
- Bake for 25-30 minutes or until the pastry is golden brown.
- Allow to cool for 10 minutes before serving.
Notes
Consider adding herbs or additional vegetables for variation.