Chicken Pot Pie recipe - ingredients, nutrition and when to eat it
Chicken pot pie is made by simmering chicken and vegetables in a creamy sauce, then topping them with crisp pastry and baking until golden.
Chicken pot pie is made by simmering chicken and vegetables in a creamy sauce, then topping them with crisp pastry and baking until golden. Its warm, comforting flavor is perfect for a leisurely dinner or a cozy meal at home.
Western · 55 minutes to cook
Nutrition (per 601.7g serving): 965.5 kcal · protein 37.8g · carbohydrate 72g · fat 57.7g · sodium 1216.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Simmer the sauce until a spatula drawn across the bottom leaves a trail that holds briefly.
Tips: If the pastry dough gets too soft, refrigerate it for 5 minutes before placing it over the filling so it holds its shape.
Tips: Use an ovenproof dish slightly larger than a single serving to keep the sauce from bubbling over.
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Ingredients (1 serving)
- Boneless chicken thigh — 100 g
- Puff pastry dough — 80 g
- Milk — 100 ml
- Carrot — 30 g
- Onion — 40 g
- Potato — 60 g
- Green peas — 30 g
- Butter — 1 Tbsp
- Flour — 1 Tbsp
- Heavy cream — 30 ml
- Water — 80 ml
- Egg — 0.5 pc
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp