Low Fat Chicken Pot Pie With Puff Pastry!

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 cups fat-free low-sodium chicken broth
• 1 1/2 cups frozen peas, thawed
• 1 cup baking potato, cut in 1/2 inch dice and peeled. same for the next veggies
• 1 cup sweet potato
• 1 cup celery root (celeriac)
• 1 cup parsnip, sliced 1/2 inch thick
• 1 (10 ounce) package pearl onions, frozen
• 1 lb boneless skinless chicken breast, cut into bite size pieces
• 2/3 cup flour, divided
• 1 1/2 cups nonfat milk
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme (or 2 tsp dried)
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• cooking spray
• 1 sheet frozen puff pastry, thawed

Recipe

• 1 preheat oven to 400.
• 2 bring broth to a boil in a large dutch oven. add peas and next 5 ingredients, through to.
• 3 onions to pan. cover, reduce heat and simmer for 6 minutes.
• 4 add chicken. cook 5 minutes or until done.
• 5 remove chicken and veggies from broth with slotted spoon and set in a large bowl.
• 6 increase heat to medium. spoon flour lightly into measuring cup, level with knife. place.
• 7 all but 1 tbs of flour into a medium bowl, gradually add milk whisking until well blended.
• 8 add milk mixture to the broth, cook for 5 minutes until thickened, stirring frequently.
• 9 stir in chicken and veggies, parsley, thyme, salt and pepper.
• 10 spoon mixture into an 11 x 7 baking dish coated with cooking spray.
• 11 sprinkle remaining 1 tbs on to work surface, roll dough into a 13x9 rectangle. place dough.
• 12 over the chicken mixture, pressing to seal at the edges of the dish. cut slits in dough for.
• 13 steam to escape, and coat dough lightly with cooking spray.
• 14 place on a foil lined baking dish (to make clean up easy if there is a bubble over). bake at.
• 15 400 for 16 minutes or until pastry is golden and filling is bubbly.