Description
A comforting dish featuring tender chicken and vibrant vegetables encased in a flaky crust, perfect for cozy nights and family gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cubed
- 1 cup carrots, diced
- 1 cup peas (frozen or fresh)
- 1 cup potatoes, cubed
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/4 cup flour
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper, to taste
- 2 sheets of store-bought puff pastry (thawed)
- 1/4 cup corn (optional, for added sweetness)
- 1/4 cup heavy cream (optional, for creamier filling)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat a drizzle of oil over medium heat. Add cubed chicken and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, add onions and garlic; sauté until softened. Add carrots and potatoes, cooking until tender, around 7-10 minutes.
- Sprinkle flour over the veggies, stirring to combine. Gradually pour in chicken broth, stirring continuously until the mixture thickens. Add thyme, rosemary, salt, and pepper. Return the chicken, peas, and optional corn or cream, stirring well.
- Spread the filling evenly on a large sheet pan. Drape the puff pastry over the filling, pressing the edges to seal.
- Bake in the oven for 25-30 minutes, or until the pastry is golden brown and crispy.
- Let cool for a few minutes before slicing and serving warm.
Notes
Avoid overmixing your filling to maintain the texture of the chicken and vegetables.
- Prep Time: 20
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg