Ingredients:
2 boneless, skinless chicken breasts (cubed)
1 tbsp olive oil
1 tbsp butter
1 cup mushrooms, sliced
1/2 cup frozen peas
1 small onion, diced
2 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
2 tbsp all-purpose flour
1 tsp thyme (fresh or dried)
Salt and pepper to taste
1 sheet puff pastry
1 egg (beaten, for egg wash)
Directions:
Prepare the filling: Heat olive oil and butter in a large skillet over medium heat. Add the diced onions and garlic, cooking until softened. Add the cubed chicken and cook until no longer pink. Stir in the mushrooms and cook for another 5 minutes until golden.
Make the sauce: Sprinkle the flour over the chicken mixture and stir well. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Once the broth thickens, add the heavy cream and thyme. Cook for 3-4 minutes, stirring until the sauce is smooth and creamy. Stir in the peas, and season with salt and pepper.
Assemble the pot pie: Preheat your oven to 400°F (200°C). Pour the chicken and mushroom mixture into a pie dish. Roll out the puff pastry and place it over the top of the filling. Trim the edges and crimp with a fork. Use a knife to cut a few slits in the top for steam to escape. Brush with the beaten egg.
Bake: Bake in the preheated oven for 20-25 minutes until the pastry is golden brown and crisp. Let the pie cool for 5 minutes before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 480 kcal per serving
