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.
1/4 sheet refrigerated puff pastry
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
- 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.
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