cozy chicken pot pie loaded with vegetables, a creamy sauce, and a puff pastry crust.
High-Protein Chicken Pot Pie
Ingredients
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garnish
Method
- 1
In a large skillet (big enough to hold everything), heat olive oil over medium.
- 2
Add onion, carrots, and celery and cook for about 5 minutes, until soft and fragrant.
- 3
Add in the mushrooms, garlic, and pulled chicken. Stir together.
- 4
Add butter and let it melt.
- 5
Sprinkle in the flour, then pour in chicken broth and heavy cream.
- 6
Stir until everything is thick, creamy, and already feeling cozy.
- 7
Add Dijon mustard, rosemary, and frozen peas. Stir until the peas warm through.
- 8
Add in Parmesan cheese and give it a good stir.
- 9
Once it reaches a light boil, turn off the heat.
- 10
Cut your puff pastry into squares like I did and place them on top of the filling.
- 11
Brush with your egg wash, sprinkle with sesame seeds, and bake at 375°F for about 35 minutes, or until the pastry is brown and crispy.
Keep cooking
