Illegal Pot Pie
Dive into the comfort of a savory classic with a rebellious twist—meet the "Illegal Pot Pie," a rich and hearty delight that pairs creamy chicken and vegetable filling with a flaky puff pastry crust. Perfectly seasoned with thyme and black pepper, the velvety sauce envelopes tender shredded chicken, sweet peas, and sautéed carrots, celery, and onion. A golden-brown puff pastry lid, brushed with beaten egg, adds the ultimate indulgent crunch to this dish. Ready in just an hour, this easy yet impressive pot pie is a crowd-pleaser for family dinners or special occasions. Serve it straight from the oven and savor every forbidden bite of this dangerously delicious comfort food! Keywords: pot pie recipe, easy chicken pot pie, savory puff pastry pot pie, comfort food recipes, hearty pot pie.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 celery stalk, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 2/3 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups shredded cooked chicken
- 1 cup frozen peas
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the diced onion, carrot, and celery, and sauté until the vegetables are softened, about 5–7 minutes.
Stir in the flour, cooking and stirring constantly for 1–2 minutes to form a roux.
Gradually pour in the chicken broth and milk, stirring constantly to avoid lumps. Cook the mixture until it thickens, about 3–5 minutes.
Stir in the thyme, salt, and black pepper. Add the shredded chicken and frozen peas, mixing well until combined. Remove from heat and set aside.
Pour the filling into a 9-inch pie dish or similarly-sized ovenproof dish.
Roll out the thawed puff pastry slightly to fit over the top of the dish. Place the puff pastry over the filling, pressing the edges to seal. Trim any excess pastry with a knife.
Cut a few small slits in the top of the pastry to allow steam to escape during baking.
Brush the beaten egg over the surface of the puff pastry for a golden finish.
Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and crisp.
Remove from the oven and let the pie cool for 5–10 minutes before serving. Enjoy your savory Illegal Pot Pie!
Nutrition Facts
Calories |
2598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.7 g | 238% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 25.2 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 468 mg | 36% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1999 mg | 43% | |
*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.
