A warm and comforting pot pie with flaky puff pastry on top. The inside is filled with tender chicken and a mix of vegetables.
Ingredients: 1 lb chicken breast, diced. 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 1 cup diced potatoes. 1 cup peas. 4 cups chicken broth. 1/2 cup all-purpose flour. 1/2 cup butter. 1 cup heavy cream. Salt and pepper to taste. 1 sheet puff pastry, thawed.
Instructions: Preheat oven to 400F 200C. In a large pot, melt butter over medium heat. Add diced chicken breast and cook until browned. Add carrots, celery, onion, and potatoes. Cook until vegetables are tender. Sprinkle flour over the mixture and stir until combined. Pour in chicken broth and heavy cream. Stir until thickened. Add peas and season with salt and pepper. Transfer the mixture into a baking dish. Place puff pastry over the top, trimming any excess pastry. Cut a few slits in the pastry to allow steam to escape. Bake for 25-30 minutes or until the pastry is golden brown and the filling is bubbling. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
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