Easy Chicken Pot Pie with Puff Pastry Crust
Ingredients
The filling
-
2
tablespoons
canola oil
-
1½
cups
thinly sliced leeks (white parts only)
-
1½
cups
sliced brown mushrooms
-
3
cloves
garlic (pressed or minced)
-
1½
cups
chopped asparagus
-
1
cup
baby red potatoes (quartered)
-
½
cup
sliced carrots (about 2 carrots)
-
1½
teaspoons
fresh thyme leaves (minced)
-
1
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
-
4
cups
diced chicken breast
-
1
cup
frozen peas
-
½
cup
all-purpose flour
-
2
cups
chicken broth
-
1
cup
Almond Breeze almondmilk Original
The crust
-
1
package
frozen puff pastry (thawed)
-
1
egg
for egg wash
Instructions
- Heat canola oil in a large skillet over medium heat and cook leeks until softened.
- Add mushrooms and salt, cooking until mushrooms are tender.
- Stir in garlic and cook until fragrant, then add asparagus, potatoes, carrots, and thyme.
- Season with remaining salt and pepper, cooking until vegetables are tender.
- Add chicken and peas, then sprinkle with flour, stirring to combine.
- Pour in chicken broth and almond milk, bringing to a boil until thickened.
- Allow mixture to cool slightly before preheating the oven to 400°F.
- Roll out puff pastry and cut into squares to fit baking dishes.
- Fill dishes with chicken pot pie filling and top with puff pastry.
- Brush pastry with egg wash and bake until golden brown.
Nutrition Facts (estimated)
Servings
4
Calories
748
Total fat
37g
Total carbohydrates
59g
Total protein
45g
Sodium
1461mg
Cholesterol
137mg
You might also like