Ingredients
Scale
- 3 cups boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves fresh garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1.5 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 sheets puff pastry (thawed)
- 1 egg + 1 tbsp water (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Spray a baking dish with nonstick spray.
- In a skillet over medium heat, add olive oil and sauté the onions and garlic until translucent (3-5 minutes).
- Add diced chicken, salt, and pepper; cook until no longer pink (6-8 minutes).
- Stir in carrots, frozen peas, chicken broth, thyme, and rosemary; simmer for about 10 minutes.
- Let the mixture cool slightly. Roll out puff pastry on a floured surface to fit your baking dish.
- Pour the chicken mixture into the baking dish and cover with puff pastry. Crimp edges together and brush with egg wash.
- Bake for 25-30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 410
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg