Deconstructed Chicken Pot Pie

A modernized version of the classic chicken pot pie, made easier and lighter, with all the traditional flavors. It's a balanced meal packed with protein, carbs, fat, and veggies, ready in under 30 minutes.

By @begin.with.balance

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 tablespoons butter
• 2 cloves minced garlic
• 1 medium onion diced
• 2 medium carrots sliced
• 2 stalks celery sliced
• 0 salt & pepper
• 0.5 teaspoon dried thyme
• 2 tablespoons flour
• 1 cup milk
• 1 cup chicken broth
• 1 pound chicken breast cut into bite-sized pieces
• 1 cup peas
• 1 puff pastry thawed
• 1 egg beaten

Instructions

1. Preheat your oven to 400°F (200°C) and prepare the ingredients.
2. In a large skillet over medium heat, melt butter and sauté minced garlic and diced onion until fragrant, about 2 minutes.
3. Add sliced carrots and celery to the skillet, seasoning with salt, pepper, and thyme. Cook until vegetables are softened.
4. Sprinkle flour over the vegetables in the skillet, then gradually stir in milk and chicken broth. Cook until the mixture thickens.
5. Add chicken breast pieces and peas to the skillet. Cook until chicken is cooked through.
6. Roll out the puff pastry on a floured surface and cut into desired shapes. Brush with beaten egg.
7. Bake the puff pastry pieces on a baking sheet for about 10 minutes or until golden brown.
8. Serve the thickened chicken and vegetable mixture topped with a piece of baked puff pastry.