Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 600g chicken thighs, cooked and diced; 2 carrots, diced; 2 stalks celery, diced; 1 onion, diced; 1 cup frozen peas; 4 tbsp butter; 4 tbsp plain flour; 2 cups chicken stock; 1 cup thickened cream; 2 sheets puff pastry; 1 egg, beaten for wash; salt, pepper and thyme to taste

A golden puff pastry-topped pie, filling tender chicken and vegetables into a rich, creamy sauce underneath.

Total time

65 min

Prep

25 min

Cook

40 min

Difficulty

medium

Cuisine

American

Ingredients

600gchicken thighs, cooked and diced

2carrots, diced

2 stalkscelery, diced

1onion, diced

1 cupfrozen peas

4 tbspbutter

4 tbspplain flour

2 cupschicken stock

1 cupthickened cream

2 sheetspuff pastry

1egg, beaten for wash

salt, pepper and thymeto taste

Instructions

Melt butter in a pot. Sauté onion, carrot and celery 8 minutes. Stir in flour and cook 1 minute.

Gradually stir in stock and cream. Simmer until thick. Add chicken, peas and thyme. Season well.

Pour filling into a deep baking dish.

Top with puff pastry, pressing edges to seal. Brush with egg wash and cut a steam vent.

Bake at 200°C for 30 minutes until pastry is golden and puffed.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

732

Protein

55.6g

Fat

43.7g

Carbs

27.4g

Fiber

5.4g

Sodium

677mg

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