Deconstructed Chicken Pot Pie
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 437
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 39
- Cholesterol
- 169
- Sodium
- 1038
- Total: 16 min
- Active: 16 min
Ingredients
2 tablespoons butter
3 boneless, skinless chicken breasts, cut into small cubes
3 celery stalks, finely diced
2 carrots, peeled and finely diced
1 large onion, finely diced
Kosher salt and freshly ground black pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
1 large egg, whisked with 1 teaspoon water
1/4 cup all-purpose flour
1/8 teaspoon turmeric
3 cups low-sodium chicken stock, hot
2 cups half-and-half
2/3 cup frozen peas
2 sprigs fresh thyme, leaves picked
1 small sprig fresh rosemary, leaves chopped
Directions
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
- Melt the butter in a large skillet over medium heat. Add the chicken, celery, carrots, onion and some salt and pepper. Cook until the vegetables just begin to soften, about 7 minutes.
- Meanwhile, make the crusts. Unroll both sheets of pastry, even out the surface with a rolling pin and cut out 3 circles from each. Transfer the circles to the prepared baking sheets, poke them all over with a fork and brush with the egg wash. Sprinkle over some salt and pepper. Bake until golden brown, about 10 minutes.
- Meanwhile, sprinkle the flour over the chicken and vegetables and add the turmeric; cook for 2 minutes. Pour in the hot stock, add the half-and-half, peas, thyme and rosemary and cook until the sauce thickens, another 3 minutes. Serve in bowls topped with the crusts.