Measurements

• 1 cup 1
• 1/2 cup All Purpose Flour
• 1/4 cup Butter
• 2 Carrots
• 2 Celery stalks
• 2 Chicken Breasts
• 2 cups Chicken Broth
• 1/4 cup Heavy Cream
• 1 cup Peas
• 1/2 tsp Pepper
• 1 sheet Puff Pastry
• 1 tsp Salt
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 400°F (200°C).
• In a large pot, melt the butter over medium heat.
• Add the diced onion, carrots, and celery.
• Cook until the vegetables are tender, about 5-7 minutes.
• Stir in the flour and cook for another 2 minutes to form a roux.
• Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
• Add the shredded chicken, peas, salt, and pepper.
• Stir to combine.
• Pour in the heavy cream and mix well.
• Transfer the mixture to a baking dish.
• Roll out the puff pastry and place it over the filling, trimming any excess.
• Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.
• Let the pot pie cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.