Dinner

Chicken Pot Pie with puff pastry crust is for Dinner.

Chicken Pot Pie with puff pastry crust takes 25 minutes to prepare.

Chicken Pot Pie with puff pastry crust takes 30 minutes to cook.

Chicken Pot Pie with puff pastry crust makes 4 servings.

The ingredients for Chicken Pot Pie with puff pastry crust are:

2 Tbsp butter flavored grapeseed oil (or oil of your choice)
2 carrots chopped
2 cups sliced mushrooms
2 cups cooked chicken
1/4 c flour
2 cups low sodium chicken broth
1 cup 2% milk
1/2 cup fat free half and half
1 cup frozen peas
salt (to taste)
pepper (to taste)
1 tbsp Penzey's Fines Herbes, which is a salt free mixture of chervil, minced parsley, chopped chives and tarragon.

Here is how you make Chicken Pot Pie with puff pastry crust:

Preheat oven to 375.Heat 2 tbsp grapeseed oil in pan, add carrots. Cook until carrots start to soften. Add mushrooms, cook for 5 minutes. Add chicken and flour, making sure to mix everything together well. Slowly add chicken broth. Once that is mixed together add milk and half and half. Cook for about 10-15 minutes or until mixture thickens. Then add in seasoning and peas. Pour mixture into an 9x12 pan.Roll out puff pastry so it fits pan. Place on top of mixture and brush with egg white.Bake for 30 minutes or until crust is golden brown.Number of Servings: 4Recipe submitted by SparkPeople user AKA_MARGO.

The nutritional information for Chicken Pot Pie with puff pastry crust is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 364.1

• Total Fat: 13.0 g
• Cholesterol: 72.1 mg
• Sodium: 844.7 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 3.1 g
• Protein: 36.5 g