Chicken Pot Pie Recipe
puff pastry crust, peas, carrots and potatoes
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Puff Pastry
Preheat your oven to 400°F (200°C). Roll out one sheet of puff pastry on a floured surface to fit your pie dish, then place it in the dish, trimming any excess. Keep the second sheet in the refrigerator until ready to use.
- 2
Chill the Crust
Once the bottom crust is placed in the pie dish, refrigerate it while you prepare the filling.
Filling Preparation
- 3
Cook the Chicken and 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. Add the diced chicken breast and cook until browned, about 5-7 minutes.
- 4
- 5
Make the Sauce
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes until the vegetables are tender. Stir in the heavy cream, thyme, salt, and black pepper. Cook for another 2-3 minutes until the sauce thickens slightly.
- 6
Fill the Pie
Remove the filling from heat and let it cool slightly. Pour the filling into the prepared crust, spreading it evenly.
Assembly and Baking
- 7
Top with Puff Pastry
Carefully place the second sheet of puff pastry over the filling. Trim any excess pastry and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- 8
Bake the Pie
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and puffed. Let it cool for 10 minutes before serving.