Measurements

• 1 cup 1
• 2 tablespoons Butter
• 2 Carrots
• 2 Celery stalks
• 2 cups cooked Chicken
• 2 cups Chicken Broth
• 1/4 cup Flour
• 1 cup Peas
• 1/2 teaspoon Pepper
• 1 Pie Crust
• 1 Puff Pastry sheet
• 1 teaspoon Salt
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 400°F (200°C).
• In a large skillet, 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 add the chicken broth and milk, stirring continuously until the mixture thickens.
• Add the shredded chicken, peas, salt, and pepper.
• Mix well and remove from heat.
• Roll out the pie crust and place it in a pie dish.
• Pour the chicken mixture into the pie crust.
• Roll out the puff pastry sheet and place it over the chicken mixture.
• Trim any excess pastry and crimp the edges to seal.
• Cut a few slits in the top of the puff pastry to allow steam to escape.
• Bake in the preheated oven for 25-30 minutes, or until the crust 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.