Lattice Top Chicken
Elevate your comfort food game with this exquisite Lattice Top Chicken recipe, featuring a rich and creamy filling packed with tender shredded chicken, vibrant peas, and diced vegetables in a velvety sauce. Topped with a beautifully woven lattice crust, this dish combines visual flair with irresistible flavor. Perfectly seasoned and baked to golden perfection, this savory chicken pot pie alternative is an ideal choice for a cozy family dinner or a crowd-pleasing centerpiece. With its flaky puff pastry topping and hearty filling, this recipe promises a satisfying balance of textures and tastes. Serve it warm and watch it disappear—this hearty dish is comfort food at its finest!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken stock
- 0.5 cup Heavy cream
- 1 cup Frozen peas
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 Onion, diced
- 2 tablespoons Fresh parsley, chopped
- 2 sheets Refrigerated pie crust or puff pastry sheets
- 1 Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium heat. Cook the chicken breasts until golden brown on both sides and fully cooked through, about 6-8 minutes per side. Remove from the skillet, let rest for 5 minutes, and then shred into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
Sprinkle the flour over the vegetables, stirring constantly, and cook for 1-2 minutes until the flour is slightly browned.
Slowly pour in the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a simmer and let it thicken, about 3-4 minutes.
Stir in the heavy cream, frozen peas, shredded chicken, parsley, and the remaining salt and pepper. Mix well and remove the skillet from heat. Let the filling cool slightly.
Transfer the filling to a 9-inch pie dish or a similar-sized baking dish. Spread evenly.
On a floured surface, roll out one of the pie crusts or puff pastry sheets if needed. Cut the dough into strips about 1/2 inch wide.
Arrange the dough strips over the filling in a lattice pattern: Lay half of the strips evenly spaced in one direction, and then weave the remaining strips perpendicularly to create a woven effect.
Trim the edges of the dough, pressing them gently against the edge of the dish to seal.
Brush the lattice top with the beaten egg to ensure a golden-brown finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is bubbling.
Let the dish cool for 5-10 minutes before serving. Enjoy your Lattice Top Chicken!
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 3897 mg | 169% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 32.7 g | ||
| Protein | 209.6 g | 419% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 397 mg | 31% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3394 mg | 72% | |
*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.
