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Heartwarming Creamy Chicken Pot Pie
Elenor Craig
This delicious creamy chicken pot pie is made with chicken and veggies, flavored with garlic and onion, topped with a light, golden brown pastry lid.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course
Appetizer
Cuisine
British
Servings
4
people
Calories
2792
kcal
Ingredients
US Customary
Metric
1x
2x
3x
4
sheets
frozen puff pastry
¼
cup
chicken base
1
tablespoon
garlic
minced
4
medium
chicken breast
halves
1
medium
egg
beaten
2
tablespoons
cooking oil
1
quart
heavy cream
1
cup
green peas
cooked
⅓
cup
butter
⅔
cup
all-purpose flour
½
medium
yellow onion
minced
1
cup
carrots
chopped, cooked
1
pinch
black pepper
1
pinch
seasoned salt
⅛
teaspoon
nutmeg
grated fresh, optional
Instructions
Preheat the oven to 350°F.
Cut the pastry squares into basic circles.
Brush the beaten egg over each one, then bake for 5 minutes or until golden brown and risen.
Meanwhile, season the chicken with seasoned salt and black pepper.
Sauté it in the oil in a skillet over moderately high heat until cooked through.
Chop the cooked chicken into ½ or 1-inch chunks.
Melt the butter in a pot, then add the flour slowly, stirring all the time.
Cook until it is thick like peanut butter but not as dark brown as a roux.
Add the cream slowly, stirring all the time.
Add the garlic, onion and chicken base, and stir until thick.
Stir in the chicken, peas, carrot, and a pinch of nutmeg if liked.
Spoon the chicken mixture into 4 oven-proof dishes and top each with one of the pastry lids.
Bake at 350°F for 5 minutes, and then serve right away.
Nutrition
Calories:
2792
kcal
Carbohydrates:
172
g
Protein:
91
g
Fat:
195
g
Saturated Fat:
81
g
Polyunsaturated Fat:
20
g
Monounsaturated Fat:
82
g
Trans Fat:
0.1
g
Cholesterol:
416
mg
Sodium:
4528
mg
Potassium:
1920
mg
Fiber:
18
g
Sugar:
18
g
Vitamin A:
9002
IU
Vitamin C:
9
mg
Calcium:
291
mg
Iron:
11
mg
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