Chicken Pot Pie with Puff Pastry Crust
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Chicken Pot Pie with Puff Pastry Crust

NUTRITION · PER SERVING105M COOK
CAL 42%·PRO 70%
CARBS 66G32% OF CAL
6G FIBER0G ADDED0G INTRINSIC50G OTHER10G TOTAL SUGAR
FAT 49G53% OF CAL
19G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy chicken pot pie filled with vegetables and topped with buttery puff pastry. Comfort food at its best, with tender chicken and mushrooms in a rich sauce.

mainamericancasserolechicken
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Nutrition & ingredients

Ingredients

serves 6
  • 4 cup boneless skinless chicken breast (cut into cubes)
  • 3 medium potoates (boiled and diced)
  • 1 stick SALTED butter
  • 1 1/2 cups diced onions
  • 1/2 cup all purpose flour
  • 8 oz crimini mushrooms (halve then slice)
  • 3 cups chicken broth
  • 1/4 cup heavy cream
  • 1 1/4 cup milk (I used 2%)
  • 1 12 ounce bag frozen peas and carrots
  • 1/2 cup frozen corn
  • 1/2 teaspoon red pepper flakes
  • 3/4 teaspoon garlic powder
  • 2 tablespoons freshly parsley (chopped)
  • 1 teaspoon fresh thyme (chopped)
  • salt and pepper (to taste)
  • 1-2 10x15 puff pastry sheets*
  • 1 large egg
  • 1 tablespoon water
PREP
60M
SODIUM
989MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.