By Priyambada Yadav
– Boneless, skinless chicken breasts – Carrots, chopped – Celery, chopped – Peas, frozen – Onion, chopped – Chicken broth – All-purpose flour – Puff pastry sheets – Milk (optional) – Butter – Herbs (thyme, rosemary)
Cook the Chicken:
Poach or bake your chicken breasts until cooked through. Shred the chicken into bite-sized pieces.
Sauté the Veggies:
Melt butter in a pot over medium heat. Sauté onions, carrots, and celery until softened.
Flavorful Broth:
Add chicken broth and your favorite herbs to the pot. Bring to a simmer and stir in the shredded chicken.
Creamy Perfection (Optional):
In a separate bowl, whisk together flour and milk (optional) to create a slurry. Gradually whisk the slurry into the simmering pot until the gravy thickens.
Prepare the Crust:
Preheat your oven according to package instructions for puff pastry. Unfold one sheet and place it in a pie dish.
Fill & Bake:
Pour the chicken and veggie mixture into the prepared pie dish. Top with the second puff pastry sheet, crimping the edges to seal.
Golden Deliciousness:
Bake your chicken pot pie until the pastry is golden brown and flaky. Enjoy this heartwarming comfort food classic!