Stovetop Chicken Pot Pie
Make chicken pot pie without the stress and hassle with this recipe for Stovetop Chicken Pot Pie
Equipment
- Lodge Dutch Oven
- Chef's Knife
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 Tbsp Olive Oil
- 1 Small Onion Diced
- 2 Carrots Sliced
- 2 Celery Ribs Sliced
- 2 Cloves Garlic Minced
- 2 Sprigs Thyme
- Salt
- Pepper
- ¼ Cup Flour
- 2 Cups Chicken Broth
- ¼ Cup Heavy Cream
- 1 ½ Cups Chicken Cooked and cubed
- 1 Cup Peas Frozen
- 1 Sheet Frozen Puff Pastry
Instructions
- Preheat oven to 400
- In a large dutch oven, combine olive oil, carrots, celery, onion, garlic and thyme over medium-high heat. Season generously with salt and pepper. Cook until onion and celery have become translucent.
- Add flour to mixture and stir to combine. Stir in chicken broth and cream, then bring mixture to a simmer.
- Add chicken and peas to mixture. Continue to cook until sauce has thickened. Season to taste with salt and pepper.
- Roll out thawed puff pastry dough on a lightly floured surface. Slice dough into 2 inch X 4 inch strips and transfer to a parchment paper lined baking sheet.
- Brush dough with egg wash and season top with thyme and salt.
- Bake puff pastry for 15 minutes or until top is golden brown and pastry is crispy. Serve with chicken mixture and enjoy!
Nutrition
Calories: 247kcalCarbohydrates: 18gProtein: 8gFat: 16gSaturated Fat: 5gCholesterol: 36mgSodium: 476mgPotassium: 370mgFiber: 3gSugar: 5gVitamin A: 5644IUVitamin C: 28mgCalcium: 45mgIron: 2mg
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