How To Make Next Level Chicken 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
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 2 cups cooked chicken, diced
- 1 cup frozen peas
- Salt and pepper to taste
- 1 package of store-bought puff pastry, thawed
- 1 egg, beaten
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and cook until the vegetables are softened, about 5 minutes.
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Stir in the dried thyme and rosemary. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
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Gradually whisk in the chicken broth and milk, making sure there are no lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
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Stir in the cooked chicken and frozen peas. Season with salt and pepper to taste. Remove from heat.
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Pour the chicken mixture into a 9-inch pie dish.
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Lay the puff pastry over the chicken mixture, trimming any excess. Crimp the edges to seal.
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Brush the beaten egg over the puff pastry.
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Cut a few small slits on the top of the pastry to allow steam to escape.
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Bake for 30-40 minutes, or until the pastry is golden brown and the filling is bubbling.
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Let the pie cool for a few minutes before serving. Enjoy!
Nutrition
- Calories : 425kcal
- Total Fat : 22g
- Saturated Fat : 6g
- Cholesterol : 85mg
- Sodium : 648mg
- Total Carbohydrates : 33g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 25g
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