Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, cubed
- 1/2 cup onion, chopped
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package puff pastry sheets
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onions and cook until soft.
- Stir in carrots, peas, and potatoes, cooking for a few minutes.
- Add the shredded chicken, salt, pepper, and flour, mixing until well combined.
- Slowly add in chicken broth and milk, stirring until the mixture thickens.
- Remove from heat and pour the chicken mixture into a pie dish.
- Roll out the puff pastry and cover the pie dish, sealing the edges.
- Cut slits in the top of the pastry for steam to escape.
- Bake for 30-35 minutes or until the pastry is golden brown.
Notes
- For added flavor, consider using herbs like thyme or rosemary.
- Let the pot pie cool for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-free
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg