No-Fuss Chicken Pot Pie
Prep Time
Cooking Mode
Ingredients
1 onion, finely chopped
2 carrots, diced
¼ cup butter
2 boneless, skinless chicken breasts, cubed
2 garlic cloves, finely chopped
¼ cup unbleached all purpose flour
1 ¾ cups milk
1 cup frozen green peas
1 sheet (200 g) store-bought puff pastry, thawed, cold
1 egg, lightly beaten
Ingredients
1 onion, finely chopped
2 carrots, diced
¼ cup butter
2 boneless, skinless chicken breasts, cubed
2 garlic cloves, finely chopped
¼ cup unbleached all purpose flour
1 ¾ cups milk
1 cup frozen green peas
1 sheet (200 g) store-bought puff pastry, thawed, cold
1 egg, lightly beaten
Directions
1With the rack in the middle position, preheat the oven to 200°C (400°F).
2In a 9-inch (23 cm) cast iron skillet over medium heat, soften the onion and carrots in the butter for 8 minutes. Add the chicken and cook over high heat until starting to brown. Season with salt and pepper. Add the garlic and cook over medium heat for 1 minute while stirring. Sprinkle in the flour and mix well. Add the milk. Bring to a boil while stirring. Simmer gently for 1 minute. Add the peas and mix well. Adjust the seasoning. Remove from the heat.
3Meanwhile, on a lightly floured work surface, roll the puff pastry out to form a 10-inch (25 cm) square about 1/8 inch (3 mm) thick. Cut the pastry into 9 smaller squares.
4Cover the surface of the chicken mixture with the squares of puff pastry. Brush the puff pastry with the beaten egg. Transfer to the oven and bake for 20 minutes or until the pastry is nicely browned. Let cool for 5 minutes before serving.
Disclaimer
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Personal Note
Personal Note