Measurements

• 1 cup 1
• 1/4 cup Butter
• 2 Carrots
• 2 Celery stalks
• 2 Chicken breasts
• 2 cups Chicken Broth
• 1 Egg
• 1/4 cup Flour
• 1 cup Peas
• 1/2 tsp Pepper
• 1 sheet Puff Pastry
• 1 tsp Salt
• 1 tsp Thyme
• 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 onions, carrots, and celery.
• Cook until the vegetables are tender, about 5-7 minutes.
• Stir in the flour and cook for another 2 minutes, stirring constantly.
• Gradually whisk in the chicken broth and milk.
• Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
• Add the shredded chicken, peas, salt, pepper, and thyme.
• Stir to combine and cook for another 2-3 minutes.
• Pour the chicken mixture into a baking dish.
• Roll out the puff pastry sheet and place it over the chicken mixture.
• Trim any excess pastry and press the edges to seal.
• Brush the beaten egg over the puff pastry to give it a golden color.
• Cut a few slits in the top of the pastry to allow steam to escape.
• Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and crispy.
• Let the pot pie cool for a few minutes before serving.

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