A delicious Chicken Pot Pie made with marinated chicken thighs, mixed vegetables, and creamy gravy, all encased in a flaky puff pastry. This comforting dish is perfect for cozy meals during the fall season.
1: Pan-fry chicken thighs until golden brown, then set aside.
2: In the same pan, add garlic and green chilies, and fry for a minute.
3: Add onion, carrots, white pepper powder, and chicken bouillon. Add 1/4 cup of water to prevent burning. Cook until translucent over medium to high heat.
4: Add the chicken back to the pan with 2.5 cups of water. Cover and cook until the chicken is fully cooked.
5: Remove the chicken, shred it, and set it aside again.
6: Add sweet peas, flour mixed with water, and milk. Cook for 5-6 minutes.
7: Add the chicken back to the pan and cook until the gravy reaches a thick consistency.
8: Layer a baking dish with the cooked chicken, then top with puff pastry sheets.
9: Bake at 400°F for 25 minutes or until golden brown.
