Chicken Pot Pie with puff pastry crust

2 Tbsp butter flavored grapeseed oil (or oil of your choice)
2 carrots chopped
2 cups sliced mushrooms
2 cups cooked chicken
1/4 c flour
2 cups low sodium chicken broth
1 cup 2% milk
1/2 cup fat free half and half
1 cup frozen peas
salt (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.