Low Fat Chicken Pot Pie With Puff Pastry!

Ingredients

3 cups fat-free low-sodium chicken broth
1 1/2 cups frozen peas, thawed
1 cup baking potato, cut in 1/2 inch dice and peeled. Same for the next veggies
1 cup sweet potato
1 cup celery root ( celeriac)
1 cup parsnip, sliced 1/2 inch thick
1 (10 ounce) packages white pearl onions, frozen
1 lb boneless skinless chicken breast, cut into bite size pieces
2/3 cup flour, divided
1 1/2 cups nonfat milk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme ( or 2 tsp dried)
1 1/2 teaspoons salt
1 teaspoon black pepper
cooking spray
1 sheet frozen puff pastry, thawed

Directions

Preheat oven to 400.
Bring broth to a boil in a large dutch oven. Add peas and next 5 ingredients, through to.
onions to pan. Cover, reduce heat and simmer for 6 minutes.
Add chicken. Cook 5 minutes or until done.
Remove chicken and veggies from broth with slotted spoon and set in a large bowl.
Increase heat to medium. Spoon flour lightly into measuring cup, level with knife. Place.
all but 1 tbs of flour into a medium bowl, gradually add milk whisking until well blended.
Add milk mixture to the broth, cook for 5 minutes until thickened, stirring frequently.
Stir in chicken and veggies, parsley, thyme, salt and pepper.
Spoon mixture into an 11 x 7 baking dish coated with cooking spray.
Sprinkle remaining 1 tbs on to work surface, roll dough into a 13x9 rectangle. Place dough.
over the chicken mixture, pressing to seal at the edges of the dish. Cut slits in dough for.
steam to escape, and coat dough lightly with cooking spray.
Place on a foil lined baking dish (to make clean up easy if there is a bubble over). Bake at.
400 for 16 minutes or until pastry is golden and filling is bubbly.