Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 medium onion, chopped
- 2 celery stalks, diced
- 2 cups chicken broth (low-sodium)
- ½ cup heavy cream or whole milk
- 1 package (14 oz) puff pastry or pie crust
- 1 tsp dried thyme
- Fresh parsley for garnish
Instructions
- Dice the chicken breasts and chop the onions, carrots, celery.
- In a large skillet over medium heat, add oil and sauté onions, carrots, and celery for about 5 minutes until softened. Add chicken and cook until no longer pink.
- Pour in chicken broth and cream; stir to combine. Simmer briefly before adding thyme and peas.
- Roll out puff pastry on a floured surface to fit your baking dish. Place one layer in the dish for the base.
- Fill with the mixture and cover with another layer of pastry. Seal edges by crimping.
- Preheat oven to 400°F (200°C) and bake for 30-35 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg