Low Fat Chicken Pot Pie With Puff Pastry!

Recipe by MarraMamba
READY IN: 1hr 10mins




  • Preheat oven to 400.
  • Bring broth to a boil in a large dutch oven. Add peas and next 5 ingredients, through to.
  • onions to pan. Cover, reduce heat and simmer for 6 minutes.
  • Add chicken. Cook 5 minutes or until done.
  • Remove chicken and veggies from broth with slotted spoon and set in a large bowl.
  • Increase heat to medium. Spoon flour lightly into measuring cup, level with knife. Place.
  • all but 1 tbs of flour into a medium bowl, gradually add milk whisking until well blended.
  • Add milk mixture to the broth, cook for 5 minutes until thickened, stirring frequently.
  • Stir in chicken and veggies, parsley, thyme, salt and pepper.
  • Spoon mixture into an 11 x 7 baking dish coated with cooking spray.
  • Sprinkle remaining 1 tbs on to work surface, roll dough into a 13x9 rectangle. Place dough.
  • over the chicken mixture, pressing to seal at the edges of the dish. Cut slits in dough for.
  • steam to escape, and coat dough lightly with cooking spray.
  • Place on a foil lined baking dish (to make clean up easy if there is a bubble over). Bake at.
  • 400 for 16 minutes or until pastry is golden and filling is bubbly.