Made with AI
King Arthur's Knight Table Creamy Chicken Pie
Ingredients
- boneless skinless chicken breast400 g
- olive oil1 tablespoon
- onion1 medium (about 110g)
- garlic2 cloves (about 6g)
- carrots150 g
- frozen peas100 g
- low-fat milk200 ml
- low-sodium chicken broth100 ml
- all-purpose flour2 tablespoons (about 16g)
- dried thyme1 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
- light puff pastry200 g
Instructions
- 1
Preheat your oven to 200°C (392°F).
- 2
Dice the chicken breast into bite-sized pieces. Finely chop the onion and garlic. Peel and dice the carrots.
- 3
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-6 minutes until lightly browned. Remove the chicken and set aside.
- 4
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened.
- 5
Add the diced carrots and cook for another 3 minutes. Stir in the frozen peas and cook for 2 minutes.
- 6
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute.
- 7
Gradually pour in the low-fat milk and chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens, about 3-4 minutes.
- 8
Return the cooked chicken to the skillet. Add the dried thyme, salt, and black pepper. Mix well and simmer for 2 minutes. Remove from heat.
- 9
Transfer the creamy chicken and vegetable mixture into a baking dish.
- 10
Roll out the light puff pastry to fit the top of your baking dish. Place the pastry over the filling, trimming any excess. Press the edges to seal and cut a few small slits in the top to allow steam to escape.
- 11
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and crisp.
- 12
Remove from the oven and let cool for a few minutes before serving. Enjoy your King Arthur's Knight Table Creamy Chicken Pie!
