Chicken pot pie 🥧

Ingredients

• 2 pounds Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 0.25 teaspoon Cayenne Pepper
• 1 teaspoon Salt (plus extra for sauce)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 medium Yellow Potatoes (peeled and diced (about 1 cup))
• 1 medium Yellow Onion (diced)
• 2 medium Carrots (peeled and diced)
• 2 cloves Garlic (minced)
• 2 tablespoons All-Purpose Flour (for thickening)
• 1 teaspoon Fresh Thyme (leaves stripped)
• 1 teaspoon Fresh Rosemary (finely chopped)
• 1 teaspoon Curry Powder
• 2 cups Chicken Broth (low‑sodium)
• 1 cup Heavy Cream
• 1 cup Frozen Peas (no need to thaw)
• 2 Puff Pastry Sheets (store‑bought, thawed)
• 1 Egg (beaten with 1 tbsp water for egg wash)

Instructions

1. Make Spice Mix

   In a small bowl combine garlic powder, paprika, and cayenne pepper; stir until evenly mixed.

   Time: PT2M

2. Marinate Chicken

   Place chicken pieces in a mixing bowl, add lemon juice, the spice mix, salt, pepper, and olive oil. Toss to coat thoroughly.

   Time: PT5M

3. Air‑Fry Chicken

   Preheat the air fryer to 375°F. Arrange the marinated chicken in a single layer and cook for 10 minutes, shaking halfway through.

   Time: PT10M

   Temperature: 375°F

4. Cool and Shred Chicken

   Transfer the cooked chicken to a plate, let it cool for about 5 minutes, then shred with a fork into bite‑size pieces.

   Time: PT7M

5. Prep Vegetables

   Peel and dice the potatoes, onion, and carrots into uniform ½‑inch cubes. Mince the garlic cloves.

   Time: PT10M

6. Sauté Vegetables

   Melt butter in a large skillet over medium heat. Add potatoes, onion, carrots, and garlic; sauté until the vegetables begin to soften, about 5 minutes.

   Time: PT5M

   Temperature: Medium

7. Create Roux

   Sprinkle the flour over the sautéed vegetables and cook, stirring constantly, for 2 minutes to eliminate raw flour taste.

   Time: PT2M

   Temperature: Medium

8. Build the Sauce

   Stir in fresh thyme, rosemary, and curry powder, then gradually whisk in chicken broth followed by heavy cream. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens.

   Time: PT10M

   Temperature: Medium

9. Finish Filling

   Add the shredded chicken and frozen peas to the sauce; stir to combine and heat through for 2 minutes.

   Time: PT2M

   Temperature: Medium

10. Prepare Bottom Crust

    On a lightly floured surface, roll one puff pastry sheet to fit a 9‑inch baking dish. Transfer the sheet to the dish, gently pressing into the corners.

    Time: PT5M

11. Blind‑Bake Bottom Crust

    Brush the bottom pastry with egg wash, then bake in a preheated 400°F oven for 5 minutes to set the crust.

    Time: PT5M

    Temperature: 400°F

12. Assemble Pot Pie

    Remove the crust from the oven, pour the hot filling over it, then roll the second puff pastry sheet, place it on top, and seal the edges by pressing with a fork. Cut several slits in the top for steam to escape.

    Time: PT5M

13. Final Bake

    Brush the top crust with egg wash and bake at 400°F for 30 minutes, or until the pastry is golden brown and the filling is bubbling.

    Time: PT30M

    Temperature: 400°F

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

4g