How To Make Mimi’s Cafe Chicken Pot Pie
A comforting classic made with tender chicken, fresh vegetables, and savory gravy, all topped with a flaky golden crust.
Serves:
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup unsalted butter
- 1/2 cup flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 sheet puff pastry
Instructions
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Preheat oven to 400°F (204°C).
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In a large skillet, melt butter over medium heat. Add chicken and cook until browned on all sides.
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Sprinkle flour over the chicken and stir to evenly coat. Cook for 1-2 minutes to cook the flour.
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Add chicken broth and milk, stirring constantly until sauce thickens (about 5 minutes).
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Add frozen vegetables, garlic powder, salt, and pepper. Stir to combine.
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Pour chicken mixture into a 9-inch deep dish pie plate.
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Top with the puff pastry, tucking in the edges around the sides.
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Cut a few slits in the pastry to allow steam to escape.
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Bake for 35-40 minutes or until the crust is golden brown and the filling is hot and bubbly.
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Let cool for a few minutes before serving.
Nutrition
- Calories : 652kcal
- Total Fat : 41g
- Saturated Fat : 20g
- Cholesterol : 157mg
- Sodium : 776mg
- Total Carbohydrates : 42g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 27g
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