Description
Indulge in the warm comfort of this halal Chicken Pot Pie, featuring a flaky crust and a creamy filling with tender chicken and vibrant vegetables—perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 2–3 cups boneless, skinless chicken breasts (cubed)
- 1 cup fresh carrots (diced)
- 1 cup frozen peas
- 1–2 medium Yukon Gold or red potatoes (cubed)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 sheets puff pastry
- Fresh thyme and parsley (to taste)
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Add cubed chicken and cook until browned (6-8 minutes).
- Add onion, carrots, garlic, and potatoes to the skillet. Sauté until softened (5-7 minutes).
- Stir in chicken broth and heavy cream. Let simmer until thickened (4-5 minutes).
- Mix in frozen peas, thyme, parsley, salt, and pepper; cook for an additional minute.
- Place filling into a baking dish lined with one puff pastry sheet and cover with another. Seal edges.
- Bake for 30-35 minutes or until golden brown on top.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Halal
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
Keywords: Swap seasonal vegetables like asparagus or mushrooms for variety. For a crispy crust, brush the top with an egg wash before baking.