YOUR SOLIN GENERATED RECIPE
Homestyle Chicken Pot Pie with Buttery Crust
Sautéed chicken and vegetables simmered in a creamy herb gravy and baked under a golden, flaky crust that shatters perfectly with every bite.
INGREDIENTS
5 oz chicken breast
0.5 tbsp extra virgin olive oil
0.25 cup yellow onion
0.25 cup carrots
0.25 cup celery
0.25 cup frozen peas
1 tbsp whole wheat flour
0.5 cup low-sodium chicken broth
2 tbsp unsweetened almond milk
0.25 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
0.5 oz puff pastry sheet
1 large egg
PREPARATION
Preheat oven to 400°F (200°C).
Dice the chicken breast into bite-sized pieces and season with salt and pepper.
Heat olive oil in an oven-safe skillet over medium heat and sauté chicken until browned.
Add onions, carrots, and celery to the skillet, cooking until the vegetables begin to soften.
Stir in the flour and dried thyme, coating the chicken and vegetables evenly.
Gradually pour in the chicken broth and almond milk, stirring constantly until the sauce thickens.
Fold in the frozen peas and remove the skillet from the heat.
Place the puff pastry sheet over the top of the skillet mixture.
Whisk the egg and brush a light layer over the pastry for a golden finish.
Bake for 15-20 minutes until the crust is puffed and beautifully browned.