Chicken Pot Pie Recipe
Shredded chicken thighs, carrots, peas, butternut squash, and sweet potato puree finished with a Puff pastry crust.
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Ingredients
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Main Ingredients
Seasoning and Thickeners
Crust
Method
Preparation of Filling
- 1
Sauté the Vegetables
In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then, add the diced carrots and butternut squash, cooking for an additional 5-7 minutes until they begin to soften.
- 2
Add Garlic and Chicken
Stir in the minced garlic and shredded chicken thighs, cooking for another 2-3 minutes until the chicken is heated through.
- 3
Create the Sauce
Sprinkle the flour over the chicken and vegetables, stirring to coat. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Add the thyme, salt, and pepper. Allow the mixture to simmer for about 5 minutes until it thickens.
- 4
Add Peas and Sweet Potato
Fold in the frozen peas and sweet potato puree, mixing well. Remove from heat and let cool slightly.
Assembly and Baking
- 5
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 6
Prepare the Puff Pastry
On a floured surface, roll out the puff pastry sheets to fit your baking dish. Place one sheet at the bottom of the dish.
- 7
Add the Filling
Spoon the chicken filling into the prepared pastry-lined dish, spreading it evenly.
- 8
Top with Second Puff Pastry Sheet
Cover the filling with the second puff pastry sheet. Seal the edges by crimping them with a fork. Cut slits in the top to allow steam to escape.
- 9
- 10
Bake the Pie
Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and flaky.
- 11