No-Fuss Chicken Pot Pie
- Level
- easy
- Prep Time
- 20 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- 1
- onion, finely chopped
- 2
- carrots, diced
- 1/4 cup
- butter
- 55 g
- 2
- boneless, skinless chicken breasts, cubed
- 2
- garlic cloves, finely chopped
- ¼ cup
- unbleached all purpose flour
- 40 g
- 1 3/4 cups
- milk
- 430 ml
- 1 cup
- frozen green peas
- 150 g
- 1
- sheet (200 g) store-bought puff pastry, thawed, cold
- 1
- egg, lightly beaten
Directions
Step 1
With the rack in the middle position, preheat the oven to 200°C (400°F).
Step 2
In a 9-inch (23 cm) cast iron skillet over medium heat, soften the onion and carrots in the butter for 8 minutes. Add the chicken and cook over high heat until starting to brown. Season with salt and pepper. Add the garlic and cook over medium heat for 1 minute while stirring. Sprinkle in the flour and mix well. Add the milk. Bring to a boil while stirring. Simmer gently for 1 minute. Add the peas and mix well. Adjust the seasoning. Remove from the heat.
Step 3
Meanwhile, on a lightly floured work surface, roll the puff pastry out to form a 10-inch (25 cm) square about 1/8 inch (3 mm) thick. Cut the pastry into 9 smaller squares.
Step 4
Cover the surface of the chicken mixture with the squares of puff pastry. Brush the puff pastry with the beaten egg. Transfer to the oven and bake for 20 minutes or until the pastry is nicely browned. Let cool for 5 minutes before serving.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 recipe)
- Calories:
- 540
- Fat:
- 28 g
- Saturated Fat:
- 15 g
- Carbs:
- 42 g
- Fibre:
- 3 g
- Sugar:
- 10 g
- Cholesterol:
- 140 mg
- Protein:
- 29 g
- Sodium:
- 310 mg