Hearty Chicken Pot Pie

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

Per Serving: 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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