Low Fat Chicken Pot Pie With Puff Pastry!

Recipe by MarraMamba
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Bring broth to a boil in a large dutch oven. Add peas, both kinds of potatoes, celery root, parsnip, and 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 T. of flour into a medium bowl and gradually add milk, whisking until well blended.
  • Add milk mixture to the broth and 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 T. of flour on work surface and roll pastry dough into a 9X13 rectangle. Place pastry over the chicken mixture, pressing to seal at the edges of the dish. Cut slits in dough for steam to escape and spray top 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 degrees for 16 minutes or until pastry is golden and filling is bubbly.
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