Description

Indulge in the ultimate comfort food with this delicious Chicken Pot Pie. Featuring a golden-brown crust enveloping a creamy filling brimming with tender chicken, fresh vegetables, and aromatic herbs, each bite promises warmth and satisfaction. This dish is perfect for family dinners or cozy gatherings and allows for easy customization based on your pantry staples. As it bakes, the delightful aroma will entice everyone to the table. Pair it with a simple side salad or creamy mashed potatoes for a complete meal that will have everyone asking for seconds.

Ingredients

Scale

3–4 boneless, skinless chicken breasts
2 medium carrots, diced
1 cup frozen peas
1 medium potato, diced
1 medium onion, chopped
2 cups low-sodium chicken broth
1 cup heavy cream
1 sheet of puff pastry or pie crust

Instructions

Preheat the oven to 400°F (200°C).
In a saucepan over medium heat, cook diced chicken seasoned with salt and pepper until golden brown (about 8-10 minutes).
Add onions, carrots, and potatoes; sauté for about 5 minutes until softened. Stir in frozen peas.
Pour in chicken broth and heavy cream; stir well and simmer for 3 minutes until slightly thickened. Season with garlic powder and thyme.
Roll out the pastry over your baking dish filled with the mixture; seal edges.
Bake for 30-35 minutes until the crust is golden brown.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of pie (approximately 250g)
Calories: 380
Sugar: 4g
Sodium: 560mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 18g
Cholesterol: 75mg

Keywords: - Substitute leftover rotisserie chicken for quicker preparation. - Experiment with different vegetables like celery or green beans based on preference. - For individual servings, use ramekins to create mini pot pies.