In the winter, I love curling up on the couch in a blanket while eating some comfort food. Of course, that consists of mainly foods having heavy, starchy sauces. I have always enjoyed a warm chicken pot pie, and created this version that is a bit lighter. With just a small amount of flour and a lot of veggies, you can still get a cozy feeling when you bite into this dish, without the guilt! Enjoy!
Ingredients:
- 1 tbls olive oil
- 1/2 onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 sweet potato, chopped
- 1/2 cup peas
- 2 cups of cooked chicken, shredded
- 3 cups chicken stock
- 1/4 cup all-purpose flour (gluten-free preferred)
- 1 sheet of puff pastry dough
- Pinch of salt and pepper
- Blend of herbs such as thyme, basil, parsley
Instructions:
Preheat oven to 425 degrees.
To prepare filling, heat oil in a large saucepan. Add onion, carrot, celery, and sweet potato; saute for 5 minutes or until vegetables start to soften. Lightly stir in salt, pepper, and flour, cook for 1 minute, stirring constantly.
Stir in stock, bring to a boil. Reduce heat to medium, simmer for 8-10 minutes. Stir in chicken and peas and simmer for 5 minutes.
Remove from heat.
Pour filling into a 2-quart baking dish or 6 individual 10-ounce ramekins.
If using a baking dish, cover a sheet of puff pastry over the filling.
If using ramekins, cut the pastry sheet into 6 individual pieces and place it on top of the filling.
Bake for 15-30 minutes, until puff pastry, is golden brown.
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