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Hearty Chicken Pot Pie

Nothing is more loving than a home-cooked meal. These individual pot pies have all the comforting goodness of a classic homemade dinner prepared with love, without all the high fat.

Ingredients

  • 1/4 sheet refrigerated puff pastry
  • 1/2 egg
  • 1 Tbsp butter
  • 1 small onion, diced
  • 2 carrots, peeled and diced
  • 1 celery stalk, diced
  • 1 russet potato, peeled and diced
  • 1 cup frozen peas
  • 1 1/2 cups shredded cooked chicken breast
  • 2 Tbsp all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1/8 tsp turmeric
  • 1/8 tsp salt
  • Black pepper to taste
  • 1 tsp fresh chopped thyme

Preparation

  • Preheat oven to 425°. On a lightly floured surface, unroll pastry sheet. Cut 4 hearts with a floured 2-inch heart-shaped cookie cutter. Place on an ungreased baking sheet.
  • In a small bowl, whisk the egg; brush over hearts. Bake for 8 to 10 minutes, or until golden brown. Set aside.
  • Reduce the oven to 375°.
  • Melt the butter in a large pot over medium-high heat. Add the onion, carrots, celery, potato and peas and sauté until the onion starts to turn translucent, about 3 minutes.
  • Add the chicken and flour and stir until combined. Cook for 1 minute. Add the broth and cook for 3 minutes, or until the mixture begins to thicken. Add the turmeric, salt, pepper and thyme and cook until the mixture thickens and bubbles, about 2 minutes. Remove from heat.
  • Lightly coat four 10-oz ramekins with nonstick cooking spray. Pour the filling into the ramekins. Place the ramekins on a rimmed baking sheet and bake for 25 to 30 minutes, or until the filling is bubbly. Top each ramekin with 1 pastry heart and serve.
 

Nutrition Facts

Serving size: 1 ramekin

Calories: 285; Fat: 10g; Saturated Fat: 4g; Cholesterol: 68mg; Sodium: 362mg; Carbohydrates: 23g; Fiber: 3g; Protein: 19g


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Date Last Reviewed: November 13, 2019
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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