Description
Delight in the warmth of this halal chicken pot pie, featuring succulent chicken and vibrant vegetables nestled in a flaky, golden crust. Ideal for cozy dinners and family gatherings.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 1 medium onion
- 1–2 carrots
- 1 cup frozen peas
- 2–3 cloves garlic
- 2 cups chicken broth
- 1 cup heavy cream (or milk)
- 2 sheets puff pastry
- Fresh thyme and parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, cook cubed chicken seasoned with salt and pepper until browned (6-7 minutes).
- Add chopped onions, diced carrots, and minced garlic; sauté until onions are translucent (about 5 minutes).
- Pour in chicken broth and cream, stirring until thickened; add thyme and parsley.
- Stir in frozen peas for the last minute of cooking.
- Transfer filling to a baking dish lined with puff pastry, cover with another pastry sheet, crimp edges to seal.
- Bake for 25-30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
Keywords: Customize your filling by adding favorite vegetables like mushrooms or using turkey instead of chicken. For an extra golden crust, brush the top with an egg wash before baking.