Cooked - Chicken Pot Pie

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Pot Pie

6.0

2 tbsp butter

1 bunch celery, rinsed and chopped

1 bay of baby carrots

1 large onion, chopped

3-4 cloves garlic, chopped

2 tbsp flour

4 large chicken breasts, rinsed and trimmed

1-2 tsp rosemary

1-2 tsp thyme

1-2 tsp oregano

1-2 tsp garlic

1-2 tsp salt

1-2 tsp pepper

0.5-1L chicken stock

1 cup peas

1 cup corn

1 cup 2% Fairlife milk

4 tbsp whipped cream cheese

1 oz puff pastry dough per serving

Egg wash

Dried rosemary

Set large soup pot (or crock pot) to medium heat and add 2 tbsp butter.
Rinse and chop a bunch of celery, bay of baby carrots, 1 large onion, and 3-4 cloves garlic. Add veggies to pot and let simmer for 5-7 minutes. Then, mix in 2 tbsp flour.
Rinse and trim 4 large chicken breasts. Add them to the center of the soup pot to brown a bit on each side.
Add seasonings, about 1-2 tsp each: rosemary, thyme, oregano, garlic, salt, and pepper.
Top with chicken stock (about .5-1L) until chicken is fully covered. Cover pan and set to a low boil for 15-20 minutes.
Remove your chicken and shred in a separate bowl using forks or a handheld mixer. Add back in with 1 cup peas, 1 cup corn, 1 cup 2% Fairlife milk, and 4 tbsp whipped cream cheese. Let simmer for another few minutes.
Add chicken pot pie filling to a pie dish. Top chicken pot pie filling with 1 oz puff pastry dough per serving. Brush with egg wash and sprinkle with dried rosemary. Bake at 450 degrees F for around 30 minutes or until golden. Serve and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥧Pie

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 6 weeks ago

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