Made with AI
King Arthur's Creamy Chicken Pie (No Veggies)
Ingredients
- boneless skinless chicken breast400 g
- ready-rolled puff pastry250 g
- reduced-fat cream200 ml
- olive oil1 tablespoon
- small onion, finely chopped1 piece (about 70g)
- garlic, minced2 cloves (about 6g)
- dried thyme1 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Preheat your oven to 200°C (390°F).
- 2
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until fragrant and translucent. Add the minced garlic and cook for another 1 minute.
- 3
Add the chicken breast (cut into bite-sized pieces) to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
- 4
Sprinkle in the dried thyme, salt, and black pepper. Stir well to combine.
- 5
Pour in the reduced-fat cream and bring to a gentle simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
- 6
Strain out the onion pieces if desired, leaving a smooth, creamy chicken filling.
- 7
Transfer the creamy chicken mixture into a pie dish and spread it evenly.
- 8
Unroll the puff pastry sheet and place it over the pie dish, trimming any excess. Press the edges to seal and cut a few small slits in the top to allow steam to escape.
- 9
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and crisp.
- 10
Remove from the oven and let it cool for a few minutes before serving. Enjoy your King Arthur's Creamy Chicken Pie!
