Chicken Pot Pie, with puff pastry top and no cans

1 sheet (1/2 a package)frozen Puff Pastry, thawed
2 Tbsp butter
2 medium carrots, chopped
1 medium onions, chopped
1/2 cup mushrooms, sliced
2 Tbsp whole wheat flour
2 cups low sodium Chicken Broth
1 1/2 tsp Dijon-style mustard
1/2 tsp. dried thyme
1/4 tsp. ground black pepper
1lb, about and cup and a half cubed cooked chicken
1/2 cup frozen peas, thawed
1 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