How To Make The Ultimate Makeover: 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
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 cup low-sodium chicken broth
- 1 cup frozen mixed vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup whole wheat flour
- 1 cup unsweetened almond milk
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, sauté the onion and garlic until softened.
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Add the cooked chicken, mixed vegetables, thyme, rosemary, salt, and black pepper to the skillet. Cook for 2-3 minutes.
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In a small bowl, whisk together the flour and almond milk until smooth. Pour into the skillet and bring to a simmer. Cook for 5 minutes, until the mixture thickens.
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Pour the chicken mixture into a greased pie dish.
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Roll out the puff pastry sheet to fit the top of the pie dish. Place it over the chicken mixture, crimping the edges to seal.
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Brush the puff pastry with the beaten egg wash.
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Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
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Allow the chicken pie to cool for a few minutes before serving.
Nutrition
- Calories : 325kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 75mg
- Sodium : 480mg
- Total Carbohydrates : 24g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 26g
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