Dinner

Lemony Chicken and Fennel Pot Pie is for Dinner.

Lemony Chicken and Fennel Pot Pie takes several minutes to prepare.

Lemony Chicken and Fennel Pot Pie takes several minutes to cook.

Lemony Chicken and Fennel Pot Pie makes 6 servings.

The ingredients for Lemony Chicken and Fennel Pot Pie are:

1 1/2 medium fennel bulbs
1 uncooked boneless, skinless chicken breaast
1 cup carrots
5 T Earth Balance
1 1/4 c fat-free evaporated milk
1 1/4 c fat-free chicken broth
3 Tbsp fresh lemon juice
1 Tbsp fennel seed
1 tbs salt
2oz Hillshire Farm Deli Smoked Ham
3/4 cup frozen peas
1 shell frozen ready-to-bake puff pastry shell
5 Tbsp all-purpose flour

Here is how you make Lemony Chicken and Fennel Pot Pie:

Slice fennel thin, dice carrots, and cut chicken into 1/2" piecesToss with cooking spray and roast at 400 until tenderMelt butter in saucepan over med-high heat, add flour and form roux, gradually whisk in milk and stock and boil until thickened.Add in lemon juice, crushed fennel seed, salt, and ham (sliced thin), peas and chicken mix. seas with salt & pepperPour into a 139 casserole dish and top with pieces of puff pastery dough cut into triangles or circlesbake @ 400 until pastry is browned and mixture is hot and bubbly; about 25 minutesServing Size: 6Number of Servings: 6Recipe submitted by SparkPeople user KELEIGH115.

The nutritional information for Lemony Chicken and Fennel Pot Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 301.4

• Total Fat: 14.0 g
• Cholesterol: 32.6 mg
• Sodium: 676.8 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 3.9 g
• Protein: 19.3 g