Total time · 80 min

Chicken Pot Pie with Autumn Vegetables

Name: Chicken Pot Pie with Autumn Vegetables
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 servings
Ingredients: 400 g Puff pastry; 600 g Chicken (cubed); 2 piece Carrots; 2 piece Parsnips; 2 piece Potatoes; 150 g Green peas (frozen); 1 piece Onion; 40 g Butter; 30 g Flour; 1 1/2 cup Chicken broth; 1/2 cup Cream; 1 piece Egg (yolk, for glazing); 1 tsp Thyme (dried); to taste Salt; to taste Pepper

A Quebec-style chicken pot pie with autumn vegetables that highlights Puff pastry and Chicken (cubed).

Prep: 30 min
Cook: 50 min
Servings: 6

Indicative estimates

Energy per serving: ~480 kcal per serving partial estimate
Ingredient value: ~$18.29 partial estimate; 11 of 15 ingredients estimated

Ingredients

400 g Puff pastry
600 g Chicken (cubed)
2 piece Carrots
2 piece Parsnips
2 piece Potatoes
150 g Green peas (frozen)
1 piece Onion
40 g Butter
30 g Flour
1 1/2 cup Chicken broth
1/2 cup Cream
1 piece Egg (yolk, for glazing)
1 tsp Thyme (dried)
to taste Salt
to taste Pepper

Directions

10 min
Sauté the sliced onion and the diced carrots, parsnips and potatoes in the butter.
8 min
Sprinkle with flour, pour in the chicken broth and cream, and let thicken while stirring.
6 min
Add the chicken cubes, green peas and thyme, season with salt and pepper, and pour the filling into an ovenproof dish; Check that the internal temperature reaches 165 °F (74 °C).
7 min
Cover with the puff pastry, seal the edges and brush the pastry with the beaten egg yolk.
43 min
Bake at 400 °F (400 °F (200 °C)) until the crust is golden and the filling is bubbling.
6 min
Let the pie rest before serving.