Measurements

• 1 cup 1
• 2 tablespoons Butter
• 2 Carrots
• 2 Chicken Breasts
• 2 cups Chicken Broth
• 1 cup Corn
• 1/4 cup Flour
• 2 cloves Garlic
• 1 cup Green Beans
• 1 cup Peas
• 1/2 teaspoon Pepper
• 1 sheet Puff Pastry
• 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 onion and garlic, and sauté until translucent.
• Add the cubed chicken breasts to the skillet and cook until no longer pink.
• Stir in the diced carrots, green beans, corn, and peas.
• Cook for about 5 minutes.
• Sprinkle the flour over the mixture and stir well to combine.
• Gradually add the chicken broth and 1% milk, stirring constantly until the mixture thickens.
• Season with salt and pepper.
• Pour the mixture into a baking dish.
• Roll out the puff pastry and place it over the filling, sealing the edges.
• 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 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.