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Chicken and Parsnip Pot Pie
Indulge in the heartwarming flavors of this Chicken and Parsnip Pot Pie, perfect for cozy evenings and family gatherings. Tender, succulent chicken melds beautifully with the sweet earthiness of parsnips, vibrant carrots, and garden-fresh peas, all enveloped in a rich, creamy sauce infused with herbs. The dish is crowned with a golden, flaky puff pastry that crisps perfectly in the oven, creating a delightful contrast to the savory filling beneath. This pot pie not only satisfies the palate but also warms the soul, harkening back to medieval times when such hearty meals brought families together around the hearth. Serve it alongside a fresh salad or crusty bread for a complete meal that is both nourishing and comforting.
Ingredients
- Puff pastry
- 1 sheet, thawed
- Salt
- 1 teaspoon, to taste
- Black pepper
- 1/2 teaspoon, to taste
- Dried thyme
- 1 teaspoon
- Milk
- 1 cup
- Chicken broth
- 1 cup
- All-purpose flour
- 1/4 cup
- Unsalted butter
- 3 tablespoons
- Garlic
- 2 cloves, minced
- Onion
- 1 medium, diced
- Frozen peas
- 1 cup
- Carrots
- 1 cup, diced
- Parsnips
- 2 medium, diced
- Chicken breasts
- 1 lb, diced
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the unsalted butter over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion, minced garlic, diced parsnips, and diced carrots. Sauté until the vegetables are tender and fragrant, approximately 8-10 minutes.
- Sprinkle the all-purpose flour over the sautéed vegetables and stir to coat, cooking for an additional 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth and milk, bringing the mixture to a gentle simmer. Cook until the sauce thickens, about 3-5 minutes, stirring constantly to prevent lumps.
- Stir in the cooked chicken, frozen peas, dried thyme, salt, and black pepper. Mix well and remove from heat.
- Transfer the chicken and vegetable mixture into a 9-inch pie dish, spreading it evenly.
- Roll out the puff pastry sheet to fit the top of the pie dish. Drape the pastry over the filling and press the edges to seal securely.
- Cut a few slits in the pastry to allow steam to escape and create a beautiful design.
- Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.
- Let the pot pie cool for a few minutes before serving to allow the filling to set.
- Serve warm and enjoy your comforting chicken and parsnip pot pie with a side of fresh salad or crusty bread.
Tips
- For added flavor, consider using fresh herbs like rosemary or parsley in place of dried thyme.
- You can substitute the chicken with turkey or even a plant-based protein for a vegetarian version.
- Feel free to customize the vegetables based on what you have on hand, such as adding mushrooms or green beans.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 30 minutes Calories: 450 Fat: 22g Carbs: 42g Protein: 25g Sodium: 600mg Sugar: 4g
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