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nats.eatss

Deconstructed chicken pot pie

The perfect fall comforting dish for a warm, satisfying meal.

Cook
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)

Directions

  1. 1

    Preheat the oven to 400°F.

  2. 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. 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. 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. 5

    Add the chicken and peas, mixing everything together.

  6. 6

    Slice the puff pastry into squares, arrange them over the filling, and brush with beaten egg.

  7. 7

    Bake for 30 minutes until the crust is golden brown, then top with fresh thyme, sea salt, and enjoy!:)