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Chicken Mushroom Potpie

Chicken Mushroom Potpie

Ingredients:

  • 2 cups cooked chicken, shredded
  • 2 cups mushrooms, sliced
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup milk (or cream)
  • 2 tablespoons flour (or cornstarch for gluten-free)
  • 1 puff pastry sheet (store-bought or homemade)
  • Olive oil
  • Salt and pepper

Time:

1 hour.

Steps:

  1. Preheat oven to 400°F (200°C). Sauté onion and garlic in olive oil, then add mushrooms and cook until browned.
  2. Stir in carrots and peas, cooking for another 5 minutes.
  3. Add flour and cook for 1-2 minutes. Slowly pour in chicken broth and milk, stirring until thickened.
  4. Stir in shredded chicken. Season with salt and pepper.
  5. Pour the mixture into a casserole dish and top with puff pastry. Bake for 20-25 minutes until golden and crisp.

Tips:

  • Use rotisserie chicken for convenience.
  • You can add celery or potatoes for more texture.

Benefits:

  • Rich in protein from the chicken.
  • Contains immune-boosting mushrooms.
  • Comforting and filling.
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