Pastry Chicken Pot Pie with Asparagus Recipe
Indulge in comfort with our Pastry Chicken Pot Pie with Asparagus, elevated by the creamy texture of Almond Breeze Original Almondmilk for a delectable twist.
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Cooking tools:
- Rolling pin
- Dutch oven
- Ramekin
- Pastry brush
- Skillet
- Baking dish
- Stove
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
Ingredients
- 2 tablespoons canola oil
- 1½ cups thinly sliced leeks (white parts only)
- 1½ cup sliced brown mushrooms
- 3 cloves garlic (pressed or minced)
- 1½ cups chopped asparagus
- 1 cup baby red potatoes (quartered)
- ½ cup sliced carrots (about 2 carrots)
- 1½ teaspoons fresh thyme leaves (minced)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups diced chicken breast
- 1 cup frozen peas
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1 cup Almond Breeze Original Almondmilk
- 1 package frozen puff pastry (thawed)
- 1 egg
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