Nigella Lawson's Chicken Pot Pie Recipe
Description
This chicken pot pie recipe from the famous British chef, Nigella Lawson, is sure to become a favorite in your home. It is a comforting and delicious dish that is easy to make and can be enjoyed by the whole family. The creamy sauce and flavorful chicken create a truly delicious combination that will have everyone asking for seconds. Furthermore, this recipe is versatile and can easily be adapted to fit your tastes and dietary needs. Whether you are looking for a hearty dinner or a comforting lunch, this chicken pot pie recipe is sure to please.
Prep Time
This recipe requires about 25 minutes of prep time. You will need to prepare the ingredients and the filling, as well as pre-heat the oven. Once the ingredients are ready, you can assemble the pot pie and begin baking.
Cook Time
This chicken pot pie recipe requires about 40 minutes of cooking time. The pot pie should be cooked until golden brown and bubbly. You can check for doneness by inserting a knife in the center of the pie and ensuring that it comes out clean.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 3 cups cooked chicken, diced
- 1 cup frozen peas
- 1/2 cup frozen corn
- Salt and pepper, to taste
- 1 sheet of puff pastry, thawed
Instructions
Preheat the oven to 425°F. Heat the butter and olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Stir in the flour and cook for 1 minute. Gradually stir in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.
Add the chicken, peas, corn, salt, and pepper and cook for 5 minutes. Transfer the mixture to an oven-safe baking dish. Cut the puff pastry sheet into strips and lay it over the top of the filling, pressing it down lightly to adhere. Bake for 20 minutes, or until the top is golden brown and the filling is bubbly.
Equipment
- Large skillet
- Oven-safe baking dish
- Knife
Notes
This recipe can easily be adapted to fit your tastes and dietary needs. Feel free to add other vegetables to the filling, such as mushrooms, carrots, or bell peppers. You can also use other types of protein, such as shrimp or tofu. You can also switch up the type of pastry used, such as phyllo dough or biscuit dough.
Nutrition: Per Serving
- Calories: 400 kcal
- Carbohydrates: 24 g
- Protein: 25 g
- Fat: 21 g
- Fiber: 2 g
Recipe Tips
When assembling the pot pie, be sure to press the puff pastry down lightly to ensure that it adheres to the filling. If the puff pastry is too thick, you can roll it out a bit to make it thinner. If you find that the filling is too dry, you can add a bit of milk or cream to moisten it.
For a vegan version of this recipe, you can omit the chicken and use vegetable broth instead of chicken broth. You can also use vegan puff pastry or biscuit dough. Additionally, you can add other vegetables to make the filling more flavorful and nutritious.
This delicious chicken pot pie is sure to become a favorite in your home. It is a comforting and flavorful dish that is easy to make and can be enjoyed by the whole family. Serve it with a simple side salad or steamed vegetables for a nutritious and satisfying meal.
Post a Comment for "Nigella Lawson's Chicken Pot Pie Recipe"