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Chicken Pot Pie
Savor the rich, creamy flavors of this classic Chicken Pot Pie, filled with tender chicken and vegetables, enveloped in a flaky, golden crust. Ingredients: Puff pastry, Chicken, Black pepper powder, Maida, Milk, Onion, Salt, Mixed vegetables, Chicken stock, Garlic, Thyme, Cooking oil
60min
Cook Time
6
Servings
Recipe
520 kCal
Recipe
1
Preheat the oven to 200°C. In a large pan, heat 2 tablespoons of oil and cook 500 grams of boneless, skinless chicken (cut into bite-sized pieces) until browned. Remove the chicken from the pan and set aside.
2
In the same pan, add 1 tablespoon of oil and sauté 1 finely chopped onion, 2 minced garlic cloves, and 1 cup of mixed vegetables (carrots, peas, and corn) until the onions are translucent.
3
Add 1/4 cup of all-purpose flour to the pan and cook for 1-2 minutes, stirring constantly. Gradually add 2 cups of chicken stock and 1 cup of milk, stirring continuously to avoid lumps. Cook until the mixture thickens.
4
Add the cooked chicken back to the pan, along with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried thyme. Mix well and cook for another 2-3 minutes.
5
Roll out 400 grams of puff pastry and cut it into two equal pieces. Place one piece on the bottom of a greased pie dish, pressing it gently to fit the dish. Pour the chicken mixture over the pastry.
6
Place the second piece of puff pastry on top of the chicken mixture, sealing the edges by pressing them together with a fork. Make a few small slits on the top crust to allow steam to escape.
7
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for 5 minutes before serving.
Nutrition
520
kCal
25 g
Protein
30 g
Fat
40 g
Carbs
500 g of Chicken
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½ tsp of Black Pepper Powder
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240 ml of Milk
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1 Onion
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All the tools you would need
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1 cup of Mixed Vegetables
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2 cloves of Garlic
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3 tbsp of Cooking Oil
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