Ingredients

Scale

Deconstructed chicken pot pie with a creamy sauce, peas, and puff pastry squares.

Directions

1
Preheat the oven to 400°F.
2
Heat the olive oil in an oven-safe skillet or baking dish, add the diced chicken, and season with salt, pepper, and half the rosemary and thyme; cook until golden, then remove the chicken while keeping the juices in the pan.
3
Add the butter, and once melted, sauté the carrots, onions, and celery until softened, then add the remaining rosemary and thyme, garlic, salt, and pepper.
4
Sprinkle in the flour to form a roux, then gradually stir in the chicken broth and coconut milk to create a creamy sauce.
5
Add the chicken and peas, mixing everything together.
6
Slice the puff pastry into squares, arrange them over the filling, and brush with beaten egg.
7
Bake for 30 minutes until the crust is golden brown, then top with fresh thyme, sea salt, and enjoy!:)

Deconstructed chicken pot pie

Name: Deconstructed chicken pot pie
Cook time: 30 min
Ingredients: 4 boneless, skinless chicken thighs diced; 1 yellow onion diced; 3-4 carrots diced; 3 stalks celery diced; 1 cup peas; 2 tbsp fresh rosemary chopped; 2 tbsp fresh thyme chopped; 3 tbsp butter; 1 tbsp olive oil; 1 clove garlic minced or grated; 2 tbsp all-purpose flour; 1 cup chicken broth; 1 cup coconut milk (or half & half); 1/2 tsp salt; 1/2 tsp black pepper; 1-2 sheets puff pastry; 1 eggs egg beaten