Chicken Pot Pie
A hearty American pie: tender chicken with carrots, celery, and green peas in a creamy sauce, topped with a crispy layer of puff pastry.
Ingredients
- chicken fillet or thigh500 g
- puff pastry300 g
- carrot2 pcs
- green peas150 g
- onion1 pcs
- celery2 stalk
- butter50 g
- flour40 g
- chicken broth400 ml
- cream100 ml
- salt1 to taste
- black pepper1 to taste
Instructions
Boil or sauté the chicken breast or thigh until cooked through, let cool, and dice.
In a deep skillet, melt the butter, add the chopped onion, carrot, and celery, and cook for 6–8 minutes until softened.
Stir in the flour and cook for 1 minute, then gradually pour in the chicken stock and cream, stirring constantly to avoid lumps.
Add the chicken and green peas, season with salt and pepper, and simmer over medium heat for 5–7 minutes until the filling thickens.
Transfer the hot filling into a baking dish (or several individual pots), cover with puff pastry, press the edges firmly to seal, and cut a few slits to let steam escape.
Bake in an oven preheated to 200°C for 25–30 minutes, until the pastry is golden and crisp.
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