Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen corn
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
a. Preheat the oven to 400°F.
b. In a large skillet, melt the butter over medium heat. Add the onion and celery and cook until softened.
c. Add the chicken and cook until no longer pink.
d. Add the flour, salt, pepper, thyme, and garlic powder. Stir until the chicken is coated.
e. Slowly pour in the chicken broth and milk, stirring constantly until the mixture thickens.
f. Add the frozen peas, carrots, and corn. Stir until combined.
g. Pour the mixture into the pie dish.
h. Roll out the puff pastry on a floured surface until it is slightly larger than the pie dish.
i. Place the puff pastry over the top of the pie dish, tucking in the edges.
j. Brush the beaten egg over the top of the puff pastry.
k. Cut a few slits in the top of the puff pastry to allow steam to escape.
l. Bake for 30-35 minutes, or until the puff pastry is golden brown and the filling is hot and bubbly.
m. Let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
5. Temperature:
- Oven temperature: 400°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 496
- Fat: 28g
- Carbohydrates: 38g
- Protein: 23g
- Fiber: 4g
- Sugar: 5g
Substitutions for ingredients:
- You can use fresh vegetables instead of frozen.
- You can use chicken thighs instead of chicken breasts.
- You can use vegetable broth instead of chicken broth.
Variations:
- You can add diced potatoes to the filling.
- You can use a different type of pastry, such as pie crust or phyllo dough.
- You can add herbs or spices to the filling, such as rosemary or paprika.
Tips and tricks:
- Make sure the puff pastry is thawed before using it.
- Brushing the beaten egg over the top of the puff pastry will give it a nice golden color.
- Letting the pot pie cool for a few minutes before serving will make it easier to cut and serve.
Storage instructions:
- Store leftover pot pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pot pie in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pot pie in individual ramekins for a cute presentation.
- Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Serve the pot pie with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted Brussels sprouts with garlic and lemon
Troubleshooting advice:
- If the filling is too thick, add more chicken broth or milk.
- If the puff pastry is not browning, brush it with more beaten egg.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Chicken pot pie is a classic comfort food dish that originated in England.
Flavor profiles:
- The filling is savory and creamy, with a hint of thyme and garlic.
- The puff pastry is flaky and buttery.
Serving suggestions:
- Serve the pot pie with a glass of white wine or a cold beer.
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