Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 package Pepperidge Farm Puff Pastry Sheet Ready-to-Bake1 lb boneless skinless chicken breast, diced2 Tbsp olive oil1.5 cup, chopped Carrots1.5 cup, chopped Celery1 cup, chopped Onions2 cloves diced Garlic1/2 tsp salt Salt1/2 tsp Pepper4 cups low sodium reduced fat chicken broth2 TBsp Corn Starch1 tsp Rosemary, dried1 TBsp italian seasoning2 TBsp light margarine1 egg plus 1TBsp water, beaten
preheat oven to 375.
Saute diced chicken breast seasoned with S&P in olive oil until lightly browned. Add vegetables and seasoning, sauteing for another 5-10 minutes.
Add 3 cups of chicken broth, bringing to a boil. Once boiling, add final cup of chicken broth mixed with the corn starch, and stir until gravy has thickened, another 5 or so minutes.
Spray a 9x13 baking pan with PAM. Gently roll out one of the 2 puff pastry crusts so that it can be molded to the bottom and sides of the pan. Add the chicken & gravy mixture. Top with the remaining puff pastry dough, which may need to be rolled out slightly to fit the pan. Cut several vent holes in the top crust, and cover with the egg wash.
Bake at 375 for about 25-30 minutes, or until top crust has started to brown. Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user BLACKDOVE5.
Saute diced chicken breast seasoned with S&P in olive oil until lightly browned. Add vegetables and seasoning, sauteing for another 5-10 minutes.
Add 3 cups of chicken broth, bringing to a boil. Once boiling, add final cup of chicken broth mixed with the corn starch, and stir until gravy has thickened, another 5 or so minutes.
Spray a 9x13 baking pan with PAM. Gently roll out one of the 2 puff pastry crusts so that it can be molded to the bottom and sides of the pan. Add the chicken & gravy mixture. Top with the remaining puff pastry dough, which may need to be rolled out slightly to fit the pan. Cut several vent holes in the top crust, and cover with the egg wash.
Bake at 375 for about 25-30 minutes, or until top crust has started to brown. Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user BLACKDOVE5.
Nutritional Info Amount Per Serving
- Calories: 253.1
- Total Fat: 13.5 g
- Cholesterol: 36.3 mg
- Sodium: 697.1 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 1.8 g
- Protein: 15.2 g
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