Chicken Pot Pie
American comfort-food pie with chicken, vegetables, and a creamy filling under pastry.
Ingredients
- chicken fillet or thigh500 g
- puff pastry300 g
- carrot2 pcs
- green peas150 g
- onion1 pcs
- celery2 stalks
- butter50 g
- flour40 g
- chicken broth400 ml
- cream100 ml
- salt1 to taste
- black pepper1 to taste
Instructions
Cook the chicken by boiling or sautéing it, then cut it into cubes.
Melt the butter in a deep skillet, add onion, carrots, and celery, and cook for 6–8 minutes.
Stir in the flour for 1 minute, then gradually add the broth and cream.
Add the chicken and peas, season with salt and pepper, and cook until the filling thickens.
Transfer the filling to a baking dish, cover with puff pastry, and cut a few vents for steam.
Bake at 200°C for 25–30 minutes until the pastry is golden and crisp.
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