How To Make Herby Spring Chicken Pot Pie
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen corn
- 1/2 cup chopped fresh herbs (such as parsley, thyme, and dill)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1 sheet of pre-made puff pastry, thawed
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, melt the butter over medium heat. Add the chicken and cook until browned and cooked through.
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Add the frozen peas, carrots, corn, and herbs to the skillet. Cook for 5 minutes, or until the vegetables are heated through.
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Sprinkle the flour over the chicken and vegetable mixture. Stir well to coat everything evenly.
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Slowly pour in the chicken broth and heavy cream. Stir constantly until the mixture thickens and comes to a simmer. Cook for an additional 2 minutes.
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Season with salt and pepper to taste.
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Pour the chicken and vegetable mixture into a 9-inch pie dish.
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Place the puff pastry sheet on top of the pie dish, cutting off any excess. Press the edges of the pastry onto the dish to seal.
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Use a sharp knife to make a few small slits in the top of the pastry to allow steam to escape.
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Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and cooked through.
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Remove from the oven and let it cool for a few minutes before serving.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 82mg
- Sodium : 562mg
- Total Carbohydrates : 36g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 36g
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