Chicken Pot Pie Recipe Kosher

Chicken Pot Pie is a comforting and hearty dish that is perfect for a cozy family dinner. This kosher version of the classic recipe features tender chicken, vegetables, and a creamy sauce, all encased in a flaky pastry crust.

Ingredients:

• 1 pound boneless, skinless chicken breasts, diced
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 sheet frozen puff pastry, thawed

Instructions: How to Cook Chicken Pot Pie Kosher

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
4. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
5. Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
6. Stir in the cooked chicken, frozen peas, dried thyme, salt, and pepper. Remove from heat.
7. Transfer the chicken mixture to a 9-inch pie dish.
8. Roll out the puff pastry sheet on a floured surface to fit the size of the pie dish. Place the pastry over the filling, tucking in the edges.
9. Make a few slits in the pastry to allow steam to escape during baking.
10. Bake the chicken pot pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.
11. Let the pot pie cool for a few minutes before serving. Enjoy!