Stovetop Chicken Pot Pie
Make chicken pot pie without the stress and hassle with this recipe for Stovetop Chicken Pot Pie
Lodge Dutch Oven
- 2 Tbsp Olive Oil
- 1 Small Onion Diced
- 2 Carrots Sliced
- 2 Celery Ribs Sliced
- 2 Cloves Garlic Minced
- 2 Sprigs Thyme
- 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
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!
Calories: 247kcalCarbohydrates: 18gProtein: 8gFat: 16gSaturated Fat: 5gCholesterol: 36mgSodium: 476mgPotassium: 370mgFiber: 3gSugar: 5gVitamin A: 5644IUVitamin C: 28mgCalcium: 45mgIron: 2mg