Halal Chicken Pot Pie

local_grocery_store Ingredients

• 1 pound Boneless, skinless chicken breasts, cubed
• 2 tablespoons Olive oil
• 1 Onion, diced
• 2 Carrots, diced
• 1 cup Frozen peas, thawed
• 1/4 cup All-purpose flour
• 2 cups Chicken broth
• 1 cup Milk
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, freshly ground
• 2 Store-bought pie crusts
• 1 Egg, beaten

restaurant_menu Method

1. 1.Preheat your oven to 400°F (200°C).
2. 2.In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned. Remove the chicken from the skillet and set aside.
3. 3.In the same skillet, add the onion and carrots. Cook until the vegetables are tender.
4. 4.Sprinkle the flour over the vegetables and stir to coat.
5. 5.Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
6. 6.Add the cooked chicken, peas, salt, and black pepper. Stir to combine.
7. 7.Remove the skillet from the heat and let the mixture cool slightly.
8. 8.Line a pie dish with one of the pie crusts. Pour the chicken mixture into the crust.
9. 9.Cover the filling with the second pie crust and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
10. 10.Brush the top crust with the beaten egg.
11. 11.Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
12. 12.Let the pot pie cool for a few minutes before serving. Enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to customize this recipe by adding your favorite vegetables, such as mushrooms or bell peppers.
• chevron_rightIf you're short on time, you can use pre-cooked chicken or rotisserie chicken instead of cooking the chicken from scratch.
• chevron_rightTo make this recipe dairy-free, you can use a non-dairy milk, such as almond milk, and a dairy-free pie crust.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.