American · Dinner
Chicken Pot Pie
Diced chicken thigh simmered with carrot, celery, and onion in a butter-flour roux thickened with chicken stock and heavy cream. Peas, fresh thyme, and parsley season the filling, which is spooned into a ramekin, topped with puff pastry, and baked until golden.
$5
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
866Calories
47.6gProtein
58.1gFat
40.3gCarbs
6.9gSugar
5.2gFiber
956mgSodium
428mgChol
27.4gSat Fat
745mgPotassium
185mgCalcium
2.8mgIron
0.8mcgVitamin B12
8.2mgVitamin C
protein-rich
high-fiber
herb-salt
cheat-day
all-time-classics
Instructions
1
Prep
Dice the chicken thigh, carrot, celery, and onion; chop the parsley; and heat the oven to 400F.
2
Sauté
Melt butter in a saucepan over medium heat, add onion, carrot, and celery, and cook 5 minutes until softened.
3
Sear
Push vegetables aside, add diced chicken over medium-high heat, and cook 4 minutes until opaque on all sides.
4
Simmer
Stir in flour for 1 minute, pour in chicken stock and cream, and cook 5 minutes over medium heat until thickened.
5
Assemble
Stir in peas, thyme, parsley, salt, and pepper; spoon into a ramekin; lay pastry over; seal edges; vent; and brush with egg.
6
Bake
Bake at 400F for 25 minutes until the pastry is puffed and deep golden brown, then rest 10 minutes.
7
Plate
Set the ramekin on a plate and serve hot with the crust intact.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken thigh, boneless
- 4 tbsp56g butter
- 4 tbsp32g all-purpose flour
- 1 1/2 cup360ml chicken stock
- 1/2 cup120ml heavy cream
- 22 small (100g) carrot
- 22 stalk (80g) celery
- 1140g onion
- 2/3 cup90g frozen peas
- 2 tsp2 tsp fresh thyme leaves
- 2 tbsp2 tbsp parsley
- 7 oz200g puff pastry sheet
- 22 eggs, beaten for glaze
- salt and black pepper to taste
