Ingredientes para Low Fat Chicken Pot Pie With Puff Pastry
- 2 cups Fat Free Low Sodium Chicken Broth
- 1 cup Frozen Peas
- Baking Potato
- Sweet Potato
- Celery Root
- Parsnip
- 1/4 cup chopped White Pearl Onions
- 2 cups cooked, shredded Boneless Skinless Chicken Breast
- 3 tablespoons all-purpose Flour
- 1 1/2 cups Nonfat Milk
- 1 tablespoon chopped Fresh Parsley
- 1/4 teaspoon dried Thyme
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- as needed Cooking Spray
- 1 sheet (13x9 inches) Frozen Puff Pastry
- 1/2 cup chopped Carrots
- 1/2 cup chopped Celery
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Low Fat Chicken Pot Pie With Puff Pastry? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Low Fat Chicken Pot Pie With Puff Pastry
- Preheat oven to 400°F (200°C).
- In a large Dutch oven, bring 2 cups of chicken broth to a boil.
- Add 1 cup frozen peas, 1/2 cup chopped carrots, 1/2 cup chopped celery, 1/4 cup chopped onion, and 1/4 teaspoon dried thyme.
- Cover, reduce heat, and simmer for 6 minutes.
- Add 2 cups cooked, shredded chicken breast.
- Cook for 5 minutes, or until heated through.
- Remove chicken and vegetables from broth with a slotted spoon and set aside in a large bowl.
- Increase heat to medium. Lightly spoon 3 tablespoons all-purpose flour into a measuring cup, leveling with a knife.
- In a medium bowl, whisk together 2 tablespoons of the measured flour with 1 1/2 cups of milk until smooth.
- Add the milk mixture to the broth in the Dutch oven. Cook for 5 minutes, or until thickened, stirring frequently.
- Stir in the reserved chicken and vegetables, 1 tablespoon chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Lightly grease an 11x7 inch baking dish with cooking spray.
- Spoon the chicken mixture into the prepared baking dish.
- On a lightly floured surface (using the remaining 1 tablespoon of flour), roll out 1 sheet (13x9 inches) of puff pastry.
- Place the puff pastry over the chicken mixture, pressing to seal the edges of the dish.
- Cut several slits in the puff pastry to allow steam to escape. Lightly coat the pastry with cooking spray.
- Place the baking dish on a foil-lined baking sheet.
- Bake at 400°F (200°C) for 16-18 minutes, or until the pastry is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
29g
Fat
17g
Carbs
14g
