Chicken Pot Pie

Chicken Pot Pie

Prep. 15 mins
Cooking 35 mins
Serving 2

INGREDIENTS Measurements


1 tablespoon butter
1 tablespoon oil
1/2 cup Shallot
1/2 kilo boneless skinless chicken breast, cubed
Salt and Pepper
2 tablespoons flour
1/4 cup diced carrots (boiled half cooked)
1/4 cup peas (boiled half cooked)
1/2 cup chicken broth
1/2 cup cooking cream
1 tablespoon fresh thyme
2 puff pastry sheets
1 egg, beaten



  • Melt butter and oil in a skillet over medium heat.
  • Add onion and stir gently for about 3 minutes or until softened.
  • Add chicken, mix with the onion, season with salt and pepper, and simmer until chicken changes color, stirring from time to time.
  • Sprinkle the flour over the mixture while stirring and then add the carrots and peas.
  • Pour the broth over the chicken mixture and let reach a boil, then reduce the heat and simmer for about 7 minutes to allow the flavors to combine.
  • Add thyme and cooking cream and stir to combine and leave for about 5 minutes.
  • Roll puff pastry on a lightly floured surface, Cut into circles to cover the oven molds.
  • Divide the chicken mixture between molds, top with puff pastry.
  • Brush the pastry with egg, bake until is puffed and golden brown for about 20 minutes.
  • Serve warm.

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