Chicken Pot Pie

Prep Time:

Cook Time:

Serves: 4–6

Ingredients

  • 2 Tablespoons vegetable oil

  • 1 pound chicken breasts, diced

  • 1 teaspoon kosher salt

  • 4 Tablespoons unsalted butter

  • 1 small yellow onion, diced

  • 1 stalk celery, chopped

  • 1 carrot, peeled and chopped

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary

  • 1/2 teaspoon ground black pepper

  • 1/3 cup all-purpose flour

  • 3 cups chicken stock

  • 1 can (15 ounces) Green Valley Organic Peas, drained

  • 1 can (15 ounces) Green Valley Organic Whole Kernel Corn, drained

  • 1/2 cup heavy cream

  • 1 sheet store-bought puff pastry, thawed

  • 1 large egg

  • 1 teaspoon water

Featuring...

Peas Whole Kernel Corn

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Peas

Steps

  1. Preheat oven to 400°F.

  2. In a large skillet, heat oil over medium-high. Add chicken and season with salt. Cook on all sides, about 10 minutes, until chicken is cooked through (internal temperature of 165°F). Carefully remove chicken with slotted spoon to a plate and set aside.

  3. In the skillet, add butter, onion, celery, carrot, thyme, rosemary, and pepper. Stir together. Cook 8 minutes, stirring occasionally.

  4. Sprinkle flour and stir to coat vegetables. Cook 3 minutes. Gradually whisk in chicken stock until smooth. Bring to a simmer and cook 5 minutes, until gravy thickens.

  5. Stir in cooked chicken, peas, corn, and cream. Remove from heat and transfer to deep pie dish or baking dish.

  6. Trim puff pastry into a circle just larger than your dish. Lay it over the top of the filling, tucking in the edges. Poke several small holes in the pastry to allow steam to escape.

  7. In a small bowl, beat egg with water. Brush egg wash evenly over puff pastry.

  8. Bake 25-30 minutes, until pastry is golden brown.

  9. Allow the pot pie to rest for 20 minutes before serving.


Final Step

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