Wednesday, June 16, 2010

Healthier Chicken Pot Pie


1 thawed puffed pastry sheet
3 boneless chicken breasts
small onion chopped
2 carrots chopped
1/2 cup broccoli
1/2 cup frozen peas
1/2 cup frozen corn
a few sprigs of fresh parsley (from my garden!) chopped up
salt & pepper
2 TBS whole wheat flour
3 TBS butter
4 cups chicken broth
1 egg yolk beat with 1 tsp water

Bring 2 or so cups of chicken broth to a boil in a medium sauce pan. Add the 3 chicken breasts, a shake of salt, pepper and a little parsley. Boil for about 15 minutes and drain, set aside to cool so you can shred it up. Once you shred the chicken, melt 1 TBS butter in a deep frying pan and cook the onions. Add the remaining 2 TBS butter and melt, whisk in the flour and then slowly add the remaining 2 cups of chicken broth. When the sauce thickens add all the vegetables, some salt & pepper and the remaining parsley. Mix well. Put in casserole dish and cover with puff pastry. Brush with egg wash and bake in the oven at about 400 for about 10-15 minutes (or until pastry top looks done).




SO much tastier and definitely not as bad for you as most of the frozen or pre-made ones! I feel bad the butter and puff pastry but everything else in it is healthy and good for you! Keep your portion of puff pastry small, have it with a big salad, run that extra mile before you eat & ENJOY!

1 comment:

Edward Otto Zielke said...

I like the little heart crust on the top