Description
A comforting pot pie filled with tender chicken, ham, and a creamy vegetable medley, all encased in a flaky golden crust.
Ingredients
Scale
- For the Filling:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 cup cooked ham, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the Crust:
- 1 sheet puff pastry (or 2 pie crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and heavy cream, stirring constantly until thickened.
- Add chicken, ham, peas, thyme, salt, and pepper. Simmer for 2 minutes, then remove from heat.
- Pour filling into a 9-inch pie dish.
- Top with puff pastry (or pie crust), pressing edges to seal. Cut slits in the top for steam vents.
- Brush with beaten egg.
- Bake for 25-30 minutes, until crust is golden and filling is bubbly. Let cool 5 minutes before serving.
Notes
For a thicker filling, cook an additional 2-3 minutes. Leftovers keep refrigerated for 3 days.
Nutrition
- Calories: 480 kcal
- Sugar: 5 g
- Fat: 28 g
- Carbohydrates: 24 g
- Protein: 32 g