Flaky Chicken Pot Pie with Root Vegetable Filling

A cozy comfort dish featuring tender chicken and seasonal vegetables encased in a golden, buttery pastry crust, perfect for family dinners.

Cuisine: American

Category: Chicken

Prep: 25 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 12 oz boneless chicken breasts
• 3 tbsp unsalted butter
• 1 cup, diced carrots
• 1 cup, diced parsnips
• 1 medium, finely diced onion
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 sheet (14 oz) pastry sheet
• 1, beaten with 1 tbsp water egg

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Melt 2 tbsp butter in a large pot over medium heat, add onion, carrots, and parsnips, and cook for 6 minutes until vegetables soften.
2. Step 2: Add chicken and cook for 5 minutes until no longer pink. Sprinkle in 1/4 cup flour and stir for 1 minute to cook off raw taste.
3. Step 3: Gradually whisk in 1 1/2 cups chicken broth until smooth, then add peas, corn, and 1/2 tsp salt. Simmer for 3 minutes until thickened, then remove from heat.
4. Step 4: Pour filling into a 9-inch pie dish, top with pastry sheet, trim edges, and crimp with a fork. Brush with egg wash.
5. Step 5: Bake for 25 minutes until crust is golden and filling bubbles around edges. Rest 10 minutes before serving.