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September 23, 2009

Recipes | Chicken Pot Pie

More often than not, when people think about pot pie they think unhealthy, time consuming and boring.  Not true.  My recipe is filled with vegetables and lean protein.  By roasting the ingredients and using a small puff pastry top instead of an entire pie crust, this recipe has a lot of flavor and minimal fat and calories.

Chicken Pot Pie with Puff Pastry (4 servings) :

2 Split Chicken Breasts - $3
4 Carrots - chopped into 1 inch pieces - $1
1 pound of Red Potatoes - cut into 1 inch pieces - $1
2 tablespoons of Olive Oil 
3 tablespoons of Butter
3 tablespoons of Flour 
1 cup of Chicken Stock - $1
1 cup of Frozen Peas - $1.50
1 package of Puff Pastry (I use Pepperage Farm's in the Freezer section) - $4
Salt & Pepper

Total - $11.50
Calories per serving (approx) - 400

Start by placing the chicken breasts on one side of a baking sheet and the carrots and potatoes on the other side.  Drizzle everything with olive oil, then sprinkle generously with salt & pepper.  Roast for 20-25 minutes in the oven at 425 degrees.

In the meantime, make the white sauce buy melting the butter in a large shallow saucepan.  On low heat, add the flour while stirring.  After the butter and flour mixture have combined, add in the chicken stock - whisking until smooth.   Done.  You've just made a white sauce!  Turn off the heat and let it sit until the chicken and vegetables have finished roasting.  If it gets to thick, just whisk in more chicken stock or milk.

Remove the chicken from the bone and cut it into 1 inch cubes.  Add the peas, chicken and roasted vegetables into the white sauce. 

Put the mixture into individual oven safe bowls.

Top the bowls with squares of puff pastry.  Sprinkle Salt & Pepper on top.  Place the bowls on a baking sheet and bake them for 10 minutes at 425, or until puff pastry has puffed and browned.


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