Darby's Daily Balance
High-Protein Chicken Pot Pie
high-protein chicken pot pie with a creamy sauce and puff pastry topping.
Ingredients
- 2 lbs pulled chicken
- 1 cup carrots (chopped)
- 1 cup celery (chopped)
- 1.5 cups mushrooms (crimini)
- 1 onion (diced)
- 2 tbsp olive oil
- 5 cloves garlic (minced)
- 4 tbsp butter
- 1/3 cup flour
- 1.5 cups chicken broth
- 1/2 cup heavy whipping cream
- 1 tbsp Dijon mustard
- 2 tbsp rosemary
- 1/2 cup frozen peas
- 1.25 cups Parmesan cheese (grated)
- 1 sheet puff pastry
- 1 egg egg (for egg wash)
garnish
- sesame seeds
- fresh parsley (optional 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.