Ingredients
Scale
- 3 cups cooked, diced boneless skinless chicken breasts
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced Yukon gold potatoes
- 1 medium onion, diced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 sheets puff pastry, thawed
- Salt and pepper to taste
- 2 tbsp butter
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a skillet over medium heat, melt butter and sauté onions until translucent (about 5 minutes).
- Add diced chicken, season with salt and pepper, and cook until browned (6-8 minutes).
- Stir in carrots and potatoes; cook for another 5 minutes. Pour in chicken broth and heavy cream; mix well.
- Allow the mixture to simmer for about 10 minutes until thickened, then add frozen peas.
- Pour the filling into the prepared baking dish, cover with puff pastry, cut slits for steam, and bake for about 30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg