Pot Pie Recipe
Chicken, carrot, onion, butternut squash, sweet potato, peas, puff pastry crust.
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Ingredients
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Filling
Crust
Method
Filling Preparation
- 1
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
- 2
Cook Chicken
Add the diced chicken breast to the skillet. Cook until the chicken is browned and cooked through, about 8-10 minutes.
- 3
Add Remaining Vegetables
Stir in the diced carrots, butternut squash, sweet potato, and frozen peas. Cook for another 5 minutes.
- 4
Add Broth and Season
Pour in the chicken broth, and add salt, black pepper, and thyme. Bring the mixture to a simmer, then cover and cook for 15 minutes, or until the vegetables are tender.
Assembly and Baking
- 5
Preheat Oven
Preheat your oven to 200°C (400°F).
- 6
Prepare Pie Dish
Roll out one sheet of puff pastry and place it into a pie dish, making sure it covers the bottom and sides.
- 7
Fill the Pie
Pour the prepared filling into the crust, spreading it evenly.
- 8
Top with Puff Pastry
Roll out the second sheet of puff pastry and place it over the filling. Seal the edges by pressing down with a fork. Cut a few slits in the top to allow steam to escape.
- 9
- 10
Bake
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.