Prep Time: 1 Hr | Cook Time: 1 Hr 15 Mins | Total Time: 2 Hrs 15 Mins | Yield: 4 to 6 Servings
This Chicken Pot Pie is insanely delicious! Filled with different ingredients, you will be so glad that you gave it a try! A family of six can enjoy this!
Ingredients:
CHICKEN & BROTH:
2 teaspoons chicken or vegetable stock powder
2 c milk, any fat %
600 grams /1.2 pounds chicken breast (or boneless thighs)
2 sprigs thyme, optional
1 c chicken broth (stock)
CHICKEN POT PIE:
1/3 c white wine (sub more chicken stock)
1/3 c flour
1/2 c grated Parmesan
1 large onion, chopped
2 garlic cloves, minced
1 c frozen peas, no need to thaw
1 Egg, lightly whisked
50 grams / 3 tablespoons butter
2 sheets puff pastry (enough to cover pots, with a drape)
1 teaspoon dried thyme
1/2 teaspoon black pepper
2 large carrots (3 small), chopped
3 celery ribs, chopped
Directions:
For the Chicken:
In a large pan, add the stock, milk, and broth. Stir to combine. Place it on the stove and turn the heat to medium and let it simmer.
Stir in the thyme and chicken until well combined. Cover it with the lid and simmer for 15 more minutes.
Remove the chicken from the pan, then use two forks to shred them into small cuts. Put them back into the pan. Cover and set aside.
For the Chicken Pot Pie:
Place a large pot on the stove and turn the heat to medium-high. Add butter and allow it to melt.
Add the onion and garlic, then saute for about 2 minutes or until soft and aromatic.
Stir in the celery, thyme, and carrots. Cook for about 3 minutes or until soft.
Stir in the win and deglaze the pot by scraping the bottom to get the browned bits. Simmer for a few minutes to remove the alcohol from the wine.
Whisk in the flour and cook for about a minute to remove the raw taste.
Stir in 1/2 of the poaching liquid until well blended. Let the mixture become thick.
Stir in the Parmesan cheese, salt, pepper, milk, and broth until well blended. Stir in the peas and chicken as well. Cook for 3 more minutes.
Remove the pot from the heat, then fill each oven-safe pot with it. Refrigerate them for half an hour.
To Assemble:
Thaw the puff pastry, then make round cuts out of it using a bowl.
Prepare the oven and preheat it to 350 degrees F.
Brush with egg wash on the top of each pot, followed by the puff pastry. Fold the sides.
Bake for 35 minutes or until done.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days or 3 months in the freezer. Reheat before serving again.
Nutrition Facts:
Calories: 588cal (29%) Carbohydrates: 36g (12%) Protein: 47g (94%) Fat: 26g (40%) Saturated Fat: 11g (69%) Cholesterol: 144mg (48%) Sodium: 1191mg (52%) Potassium: 1152mg (33%) Fiber: 4g (17%) Sugar: 12g (13%) Vitamin A: 6245IU (125%) Vitamin C: 22.4mg (27%) Calcium: 344mg (34%) Iron: 2.9mg (16%)
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