|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fresh chives and parsley add flavor to this chicken pot pie. Use puff pastry, refrigerated pie pastry, or a homemade pastry to top this pot pie.
- 1 1/2 cups potatoes (diced)
- 1 cup carrots (diced)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 1/2 cups boneless chicken breasts (cut into cubes)
- 1 cup celery (diced)
- 1 cup onion (diced)
- 1 teaspoon Cajun seasoning
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth (low sodium or unsalted)
- 1 tablespoon snipped chives
- 2 tablespoons chopped parsley
- 1/2 teaspoon dried marjoram (or thyme)
- 1/2 to 1 cup frozen peas (thawed)
- Kosher salt and freshly ground black pepper (to taste)
- 1 sheet puff pastry (1/2 package, or pie crust dough)
- 1 egg
- 1 tablespoon water
- Optional: chopped chives or sesame seeds, for garnish
Grease a shallow 2 1/2-quart or 3-quart baking dish.
Put potatoes and carrots in a medium saucepan; cover with water and add about 1/2 teaspoon of salt. Cover the pan and bring to a boil over medium heat. Reduce heat to low and cook for about 8 to 10 minutes, or just until tender. Drain and set aside.
Heat the olive oil in a skillet or saute pan over medium heat. Saute the chicken pieces with the celery, onion, and Cajun seasoning. Cook, stirring until chicken is no longer pink. Transfer the chicken to a bowl and set aside.
In the same saute pan or skillet, melt butter over medium-low heat. Add flour and cook, stirring, until well blended and bubbly, about 2 minutes. Stir in chicken broth and continue cooking, stirring, until thickened and simmering. Add the potatoes, carrots, and chicken mixture, along with chives, parsley, marjoram, and peas. Stir gently to blend. Taste and add salt and pepper, as needed.
Heat oven to 350 F.
Roll out pastry to fit your baking dish. Spoon chicken and vegetables into the prepared baking dish and fit the pastry over the filling. Brush gently with the egg mixture and cut several 1 to 2-inch slits in the top to let steam escape.
Sprinkle chives or sesame seeds over the top of the crust.
Bake for 25 to 30 minutes, or until golden brown and the filling is bubbly.
If using puff pastry, roll it out on a sheet of parchment or wax paper. Slide it onto a baking sheet and refrigerate it until you're ready to top the pie.