Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
8
Low
Nutrition per serving
Calories252.6 kcal (13%)
Total Fat18.3 g (26%)
Carbs13.8 g (5%)
Sugars3.3 g (4%)
Protein8.7 g (17%)
Sodium316.1 mg (16%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
4 Tbspunsalted butter
1 cupcarrots
diced
1 cuppotatoes
diced
1 cupcelery
diced
1 cuponion
diced
1 cuppearl onions
optional
⅓ cupflour
½ Tbspfresh sage
roughly chopped
4 sprigsfresh thyme
1 ½ tspfresh oregano
chopped
1 springrosemary
finely chopped
2 ½ cupschicken broth
¾ tspblack pepper
1 tspgarlic powder
salt
to taste
2 ½ cupschicken
cooked, cubed
1 cupheavy cream
½ cupMilk
1 cuppeas
2 sheetspuff pastry
thawed
1egg
Egg wash, mixed with 1 tbsp
water
Instructions
Step 1
1. Preheat oven to 425°F. Melt the butter in a pot then add in all the diced veggies (except for the peas). Sauté until softened then add in the flour and toast for a few minutes. Add in all the herbs, chicken broth, black pepper, garlic powder, and salt. Once the broth thickens, turn OFF the heat and add in the cooked chicken, heavy cream, milk, and peas.
Step 2
2. Roll a puff pastry sheet and cut it to fill the shape of your oven safe dish. Place the cut out puff pastry inside the dish and spoon the pot pie filling in. Top with another layer of puff pastry and use your fork to seal the edges shut. Brush the puff pastry with egg wash then cut two small slits in the center.
Step 3
3. Bake for 25-30 minutes in the middle rack or until golden. Enjoy!
Notes
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