Description
Delight in this comforting halal chicken pot pie, featuring tender chicken, vibrant vegetables, and a flaky crust—perfect for cozy family dinners.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 fresh carrots
- 1 cup frozen peas
- 1 medium onion
- 3 cloves garlic
- 2 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 cup heavy cream
- Poultry seasoning, salt, and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). In a large skillet over medium heat, melt butter. Add diced onion and chopped carrots; sauté until softened.
- Stir in minced garlic for one minute, then add diced chicken and season with salt and pepper. Cook until chicken is no longer pink.
- Add flour to the skillet, stirring constantly. Gradually pour in chicken broth, mixing until smooth and thickened.
- Pour in heavy cream and fold in frozen peas and poultry seasoning. Heat through.
- Transfer the filling into a prepared deep-dish pie crust. Cover with another crust, seal edges, and cut slits on top for steam escape.
- Bake for 30-35 minutes or until golden brown and bubbling. Let cool slightly before slicing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Halal
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: - Customize the filling by adding your favorite seasonal vegetables or herbs like thyme. - For extra richness, sprinkle cheese on top before baking. - Brush the crust with an egg wash for a beautiful finish.