Chicken pot pie (Edit recipe)

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Chicken pot pie with a Caribbean twist incorporates the vibrant flavors of green seasoning and fresh thyme. Tender chicken, vibrant vegetables and a creamy filling are seasoned with these aromatic ingredients adding a burst of tropical flavor. Encased in a buttery, flaky crust, this dish reimagines a comforting classic with a taste of the islands.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

17

Serves: 6

Ingredients

1 White Onion, medium diced
0.5 cup Carrots, medium diced
0.5 cup Celery, medium diced
0.25 cup Bell Pepper, medium diced
2 Tbsp Garlic, finely minced
4 sprigs Thyme
3 cups Water, divided
0.25 cup Heavy Cream (Whipping Cream)
1 Egg
1 Puff Pastry
3 cups Potatoes, Russet
0.333 cup All Purpose Flour, added 2 TBSP
0.5 cup Vegetable Oil, divided
1 Tbsp Parsley, finely minced
2 lb Chicken Thigh, Boneless Skinless
2 Tbsp Kosher Salt
0.25 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add ¼ cup of oil to medium size pot. Over medium heat, sweat onion, celery, carrot and bell pepper. Remove when the onions become translucent, set aside.
In the same pot, add the remainder of the oil, sear the chicken on both sides in batches. Add salt and pepper and set aside. It should not be fully cooked but nice, brown crust.
Return veggies, to the pan and and add flour. Stir constantly until it forms a shaggy mix( the beginning of a roux).
Add water and stir constantly to be a smooth and thick texture.
Add garlic, thyme, chicken and potatoes. Season with salt and pepper to taste.
Simmer uncovered until the potatoes are tender. Liquid should be thick.
Finish with cream.
For the assembly, preheat oven to 375 degrees Fahrenheit.
Spoon contents from the pot into desired oven safe dish.
Cut the puff pastry to fit the top of dish and add to the top.
Crimp the edges of pastry with a fork or fingers.
Brush with egg wash.
Bake in preheated oven for 15 minutes or until the pastry is cooked and brown.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	545
Fat:	30 g
Carbohydrates:	34 g
Protein:	34 g
Cholesterol:	13 g
Sodium:	1162 mg
Fiber:	4 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.