Serves 9
Chicken pot pie is an absolute classic, but the standard list of ingredients can leave you with a heavy, fat- and calorie-laden meal. With a little ingenuity and an awareness of ingredient swaps and healthier cooking alternatives, you can lighten things up without skimping on flavor. This lighter version cuts out cream and butter, but spares the puff pastry for a little indulgence.
Ingredients
2 sheets frozen puff pastry
1 pound boneless skinless Smart Chicken breasts or thighs, poached and shredded
2 tablespoons canola oil
1 tablespoon minced garlic
2 cups diced carrots
1 cup diced onion
1 cup diced celery
4 ounces sliced mushrooms
⅓ cup Wondra Quick-Mixing Flour
3 cups chicken stock
1 tablespoon Dijon mustard
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon salt
1 teaspoon black pepper
1 cup frozen peas, thawed
Directions
Preheat oven to 400°F. Unfold one pastry sheet and press into a 9-inch by 9-inch casserole dish. Bake for 25 minutes, or until pastry is golden brown. Remove from oven and set aside.
Add canola oil to a large skillet over medium heat, Heat canola oil in a large skillet over medium heat. Add the garlic and cook for 1 to 2 minutes. Add carrots, onions, and mushrooms and cook for 3 to 5 minutes, stirring occasionally.
Add flour to vegetable mixture, stir and cook for 1 to 2 minutes. Slowly stir in chicken stock, bring to a boil, and cook until the mixture thickens. Reduce heat and add Dijon mustard, thyme, sage, salt, and black pepper, shredded chicken, and peas. Pour the chicken mixture into the casserole dish over the par-baked pastry. Unfold the remaining pastry sheet and cut into six strips. Weave a lattice pattern over the filling with the pastry strips.
Bake for 25 to 30 minutes or until the pastry is golden brown.
Recipe by Amber Pankonin, Registered Dietitian, StirList, Lincoln, Nebraska