Chicken Pot Pie, with puff pastry top and no cans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 sheet (1/2 a package)frozen Puff Pastry, thawed2 Tbsp butter2 medium carrots, chopped1 medium onions, chopped1/2 cup mushrooms, sliced2 Tbsp whole wheat flour2 cups low sodium Chicken Broth1 1/2 tsp Dijon-style mustard1/2 tsp. dried thyme1/4 tsp. ground black pepper1lb, about and cup and a half cubed cooked chicken1/2 cup frozen peas, thawed1 Tbsp dried parsley
1. Preheat oven to 400F. Heat the butter in a large skillet over medium heat. Add the carrots and onions cook, for 5 minutes stirring occasionally, then add the mushrooms and cook for another couple of minutes or until the vegetables are tender-crisp. Sprinkle the flour over the veggies, cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth. Cook and stir until the mixture boils and thickens.
2. Stir in the mustard, thyme, black pepper, chicken, peas and parsley. Remove the skillet from the heat.
3. Unfold the pastry sheet on a lightly floured surface.
4. Spoon the chicken mixture into a casserole dish that has been sprayed with non stick cooking spray. Place the pastry on the top tucking the edges inand downward. Make a couple small holes in the top with a knife. Place the casserole onto a baking sheet.
5. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.
Serving Size: 6
2. Stir in the mustard, thyme, black pepper, chicken, peas and parsley. Remove the skillet from the heat.
3. Unfold the pastry sheet on a lightly floured surface.
4. Spoon the chicken mixture into a casserole dish that has been sprayed with non stick cooking spray. Place the pastry on the top tucking the edges inand downward. Make a couple small holes in the top with a knife. Place the casserole onto a baking sheet.
5. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 393.2
- Total Fat: 21.5 g
- Cholesterol: 57.2 mg
- Sodium: 247.6 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 2.8 g
- Protein: 22.5 g
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