CHICKEN POT PIE

Ingredients

• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 1 cup Carrot (peeled and diced)
• 1/2 cup Celery (diced)
• 1/2 cup Onion (finely diced)
• 1/2 cup Frozen Peas (no need to thaw)
• 2 tablespoons All-Purpose Flour (for thickening)
• 1 cup Chicken Stock (low‑sodium preferred)
• 1/2 cup Heavy Cream (room temperature)
• 1 tablespoon Fresh Dill (chopped)
• 1/2 teaspoon Garlic Powder
• to taste Salt
• to taste Black Pepper (freshly ground)
• 2 cups Rotisserie Chicken (shredded, skin removed)
• 4 Puff Pastry Cups (store‑bought, 4‑inch diameter)

Instructions

1. Prep Vegetables

   Dice the carrot, celery, and onion into uniform 1/4‑inch pieces; measure out frozen peas.

   Time: PT10M

2. Heat Fat

   Add 1 tbsp olive oil and 2 tbsp butter to the skillet over medium heat; melt butter without letting it brown.

   Time: PT2M

3. Sauté Vegetables

   Add the diced carrots, celery, onion, and peas. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes.

   Time: PT5M

4. Make the Roux

   Sprinkle 2 tbsp all‑purpose flour over the vegetables. Stir continuously for 2 minutes until the flour is fully incorporated and lightly golden.

   Time: PT2M

5. Add Stock and Cream

   Gradually whisk in 1 cup chicken stock followed by 1/2 cup heavy cream. Bring the mixture to a gentle simmer, stirring to keep it smooth.

   Time: PT5M

6. Season the Sauce

   Stir in 1 tbsp chopped fresh dill, 1/2 tsp garlic powder, and salt and pepper to taste.

   Time: PT1M

7. Add Chicken and Simmer

   Fold in 2 cups shredded rotisserie chicken. Reduce heat to low and let the filling simmer for 20‑25 minutes, stirring occasionally, until thickened.

   Time: PT25M

8. Preheat Oven

   While the filling simmers, preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

9. Fill Puff Pastry Cups

   Place the puff pastry cups on a baking sheet. Spoon the hot filling into each cup, filling them about three‑quarters full.

   Time: PT5M

10. Bake Pot Pies

    Bake in the preheated oven for 20 minutes, or until the pastry is golden brown and puffed.

    Time: PT20M

    Temperature: 400°F

11. Rest and Serve

    Remove from oven and let the pot pies rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g