Chicken Pot Pie with Puff Pastry Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting chicken pot pie filled with tender chicken, fresh vegetables, and a creamy lower-calorie sauce, topped with flaky puff pastry. Home-style comfort food in one dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons canola oil
- 1½ cups thinly sliced leeks (, white parts only)
- 1 1/2 cup sliced brown mushrooms
- 3 cloves garlic (, pressed or minced)
- 1 1/2 cups chopped asparagus
- 1 cup baby red potatoes (, quartered)
- ½ cup sliced carrots (, about 2 carrots)
- 1 1/2 teaspoons fresh thyme leaves (, minced)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups diced chicken breast
- 1 cup frozen peas
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1 cup Almond Breeze almondmilk Original
- 1 package frozen puff pastry (, thawed)
- 1 egg
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 25m
- Sodium
- 1464mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1224mg
- Calcium
- 90mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1464MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.