Chicken Pom Pom Pie
Discover pure comfort food bliss with this Chicken Pom Pom Pie, a delightful twist on the classic pot pie! Packed with tender, shredded chicken, vibrant vegetables like carrots and peas, and coated in a creamy, herb-infused sauce, this recipe is a guaranteed family favorite. Its crowning glory? A playful puff pastry topping cut into whimsical "pom poms" and baked to golden perfection for a crispy, buttery finish. Easy to prepare with minimal fuss, this all-in-one meal is perfect for weeknight dinners or cozy gatherings. Serve this savory, flaky delight alongside a fresh green salad for a complete and satisfying meal.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons butter
- 1 medium, diced onion
- 2 minced garlic cloves
- 2 medium, diced carrots
- 1 cup frozen peas
- 0.33 cup all-purpose flour
- 2 cups chicken broth
- 0.33 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet, thawed store-bought puff pastry sheet
- 1 large (for egg wash) egg
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C).
In a large pot, bring salted water to a boil. Add the chicken breasts and simmer until cooked through, about 12-15 minutes. Remove the chicken, let it cool, and shred it into bite-sized pieces.
Melt the butter in a large skillet or saucepan over medium heat. Add the diced onion, garlic, and carrots. Sauté for 5-7 minutes, or until the vegetables soften.
Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 2 minutes.
Gradually pour in the chicken broth while whisking to combine. Cook and stir until the sauce thickens, about 3-4 minutes.
Stir in the heavy cream, dried thyme, salt, and black pepper. Add the shredded chicken and frozen peas, mixing to combine. Remove the skillet from heat.
Pour the chicken mixture into a greased 9-inch pie dish, spreading it evenly.
Roll out the puff pastry sheet on a lightly floured surface. Using a round cookie cutter (or the rim of a glass), cut the pastry into small circles to create 'pom poms.'
Arrange the puff pastry 'pom poms' on top of the chicken filling, slightly overlapping them to cover the surface.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the puff pastry circles with the egg wash to give them a golden finish.
Bake the pie in the preheated oven for 20-25 minutes, or until the puff pastry 'pom poms' are golden brown and crispy.
Remove the pie from the oven and let it cool for 5 minutes before serving. Enjoy your Chicken Pom Pom Pie!
Nutrition Facts
Calories |
3068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 5189 mg | 226% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 26.9 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 281 mg | 22% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2731 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
