Chicken Pot Pie Recipe Kosher
Chicken pot pie is a classic comfort food dish that is perfect for a cozy dinner. This kosher version of the recipe is made with tender chicken, flavorful vegetables, and a rich, creamy sauce, all encased in a flaky pastry crust. It's a delicious and satisfying meal that the whole family will love.
Prep time: 30 minutes Cook time: 45 minutesIngredients:
- 2 cups cooked chicken, diced
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup non-dairy milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package kosher puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat some oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
- Add the frozen peas and carrots to the skillet, and cook for a few minutes until they start to thaw.
- Sprinkle the flour over the vegetables, and stir well to coat everything evenly.
- Slowly pour in the chicken broth and non-dairy milk, stirring constantly to prevent lumps from forming.
- Add the diced chicken, dried thyme, salt, and black pepper to the skillet. Stir everything together, and let the mixture simmer for about 5 minutes until it thickens.
- Transfer the chicken and vegetable mixture to a 9-inch pie dish.
- Roll out the thawed puff pastry on a lightly floured surface until it is large enough to cover the pie dish.