Chicken Pot Pie with puff pastry crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp butter flavored grapeseed oil (or oil of your choice)2 carrots chopped2 cups sliced mushrooms2 cups cooked chicken1/4 c flour2 cups low sodium chicken broth1 cup 2% milk1/2 cup fat free half and half1 cup frozen peassalt (to taste)pepper (to taste)1 tbsp Penzey's Fines Herbes, which is a salt free mixture of chervil, minced parsley, chopped chives and tarragon.
Preheat oven to 375.
Heat 2 tbsp grapeseed oil in pan, add carrots. Cook until carrots start to soften. Add mushrooms, cook for 5 minutes. Add chicken and flour, making sure to mix everything together well. Slowly add chicken broth. Once that is mixed together add milk and half and half. Cook for about 10-15 minutes or until mixture thickens. Then add in seasoning and peas. Pour mixture into an 9x12 pan.
Roll out puff pastry so it fits pan. Place on top of mixture and brush with egg white.
Bake for 30 minutes or until crust is golden brown.
Number of Servings: 4
Recipe submitted by SparkPeople user AKA_MARGO.
Heat 2 tbsp grapeseed oil in pan, add carrots. Cook until carrots start to soften. Add mushrooms, cook for 5 minutes. Add chicken and flour, making sure to mix everything together well. Slowly add chicken broth. Once that is mixed together add milk and half and half. Cook for about 10-15 minutes or until mixture thickens. Then add in seasoning and peas. Pour mixture into an 9x12 pan.
Roll out puff pastry so it fits pan. Place on top of mixture and brush with egg white.
Bake for 30 minutes or until crust is golden brown.
Number of Servings: 4
Recipe submitted by SparkPeople user AKA_MARGO.
Nutritional Info Amount Per Serving
- Calories: 364.1
- Total Fat: 13.0 g
- Cholesterol: 72.1 mg
- Sodium: 844.7 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.1 g
- Protein: 36.5 g
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