Description
Indulge in the ultimate comfort food with this delightful Chicken Potpie. Featuring a golden, flaky crust and a rich, creamy filling packed with tender chicken and vibrant vegetables, this recipe is perfect for cozy evenings or festive gatherings. Easy to prepare and utterly satisfying, it’s a dish that will warm both hearts and bellies.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 1 cup fresh carrots, diced
- 1 cup frozen peas
- 2 celery stalks, diced
- 1 medium onion, chopped
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 package (17.3 oz) puff pastry sheets
- 4 tablespoons butter
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and lightly grease a 9-inch pie dish.
- In a large pan over medium heat, melt 2 tablespoons of butter. Add chicken, season with salt and pepper, and cook until browned (7-10 minutes). Remove and set aside.
- In the same pan, add remaining butter if needed; sauté onions, carrots, celery for about 5 minutes until fragrant.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth; let simmer until thickened (3-5 minutes).
- Add heavy cream, thyme, rosemary; mix well. Stir in cooked chicken and peas.
- Pour filling into the pie dish and cover with puff pastry. Cut slits for ventilation.
- Bake for 25-30 minutes until golden brown.
- Let cool slightly before serving warm alongside a salad or enjoy directly from the dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg