Chicken Alfredo Pot Pie
48Min
6Servings
520Cal
MediumLevel
Kid friendly
#comfort food#family dinner#pot pie#chicken
Equipment
frying pan
stove
mixing spoon
baking dish
knife
cutting board
oven
Ingredients
Filling
chicken breast (cooked, diced)
500 g
butter
60 g
garlic (minced)
3 cloves
all-purpose flour
45 g
milk
500 ml
parmesan (grated)
100 g
peas (frozen)
150 g
Crust
puff pastry (sheet)
400 g
egg (beaten)
1 pcs
Instructions
1
Prepare the creamy Alfredo filling
Melt butter and sauté garlic, then create a roux with flour before adding milk to form a thick sauce.
8 minMedium heattimer 2 min
2
Complete the filling
Stir in parmesan until melted, then fold in cooked chicken and peas.
5 minMedium heat
3
Assemble the pot pie
Pour filling into baking dish and top with puff pastry, sealing edges and brushing with egg wash.
10 min
4
Bake until golden
Bake at 200°C until pastry is golden and filling is bubbling.
25 min200°Ctimer 25 min
Original recipe
Storage
Fridge: 3 days
Freezer: 30 days
Reheat: Oven 180°C 10 minutes
Reheat uncovered to maintain crust crispness. Do not microwave pastry.
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