Chicken Pot Pie Recipe With Sour Cream

Chicken pot pie is a comforting and hearty dish that is perfect for a cozy family dinner. This recipe adds a creamy twist with the addition of sour cream, giving the filling a rich and tangy flavor. The flaky pastry crust complements the creamy chicken and vegetable filling perfectly, making it a delicious and satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup frozen mixed vegetables
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup sour cream
• 1 cup chicken broth
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 sheet of puff pastry, thawed

Instructions: How to Cook Chicken Pot Pie With Sour Cream

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, sauté the diced onion and minced garlic until softened.
3. Add the shredded chicken, mixed vegetables, and dried thyme to the skillet. Cook for a few minutes until the vegetables are slightly tender.
4. Sprinkle the flour over the chicken and vegetable mixture, stirring to combine.
5. Pour in the chicken broth and simmer until the mixture thickens.
6. Remove the skillet from heat and stir in the sour cream. Season with salt and pepper to taste.
7. Transfer the chicken mixture to a baking dish.
8. Roll out the puff pastry sheet and place it over the baking dish, trimming any excess pastry hanging over the edges.
9. Make a few slits on the pastry to allow steam to escape during baking.
10. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.
11. Let the chicken pot pie cool slightly before serving. Enjoy!