Chicken Pot Pie with Thyme and Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 375.5
  • Total Fat: 8.3 g
  • Cholesterol: 115.6 mg
  • Sodium: 692.4 mg
  • Total Carbs: 41.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 32.7 g

View full nutritional breakdown of Chicken Pot Pie with Thyme and Vegetables calories by ingredient
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Number of Servings: 4


    2 cups Chicken Stock
    1 cup onion, chopped
    1/2 pound red potatoes, chopped
    1/2 teaspoon dried thyme
    1/4 cup cornstarch
    1 cup skim milk
    1 cup zucchini, diced
    1 yellow pepper, diced
    1 green pepper, diced
    1 cup mushrooms, dice
    1/2 teaspoon salt
    1/4 teaspoon freshly cracked black pepper
    1 teaspoon dijon mustard
    1 teaspoon worcestershire sauce
    2 cups roast chicken, diced
    1 sheet frozen puff pastry
    1 cup frozen peas
    1 egg yolk, scrambled


1. Preheat oven to 450F. Thaw puff pastry.

2. Bring 1 cup broth to a boil in a large pot. Add onion and cook 3 minutes, until soft, then add remaining 1 cup broth, potatoes and thyme. Bring to a boil and cook 8 minutes, until potatoes are tender.

3. Combine cornstarch and 1 cup skim milk and stir until smooth. To cornstarch-milk mixture, add zucchini, yellow and green peppers, mushrooms, salt, pepper, mustard, and Worcestershire. Bring to a boil and cook about 5 minutes.

4. Stir in chicken and frozen peas and remove from heat.

5. Pour into an 8x8 baking dish. Stretch puff pastry over dish. Brush with egg yolk.

6. Bake for 30 minutes or until crust is golden and filling is bubbly.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHANZLIKWILCOX.

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