A Lighter Chicken Pot Pie‏

This is a nice lite version of a Chicken Pot Pie... It's very easy to make and you won't miss one bit of the fat!


2 Cups Chicken - Cooked and shredded (I used a rotisserie chicken from the store)
2 Tbsp Butter
2 Cups Mushrooms - Chopped
1/4 Cup Flour
2 Carrots - Chopped
1 Cup Celery - Chopped (Optional)
1 Onion - Diced
2 Cups Chicken Broth
1/2 Cup Fat Free Half & Half
1 Cup Frozen Peas
1 tsp Thyme - Dried
Fresh Parsley - Chopped (just a bit)
2 Cloves Garlic - minced
1 Peppridge Farms Puff Pastry Sheet - Thaw out before using
Salt
Pepper

Start by preheating the oven to 375.

In a large heavy pan or Dutch oven melt the butter over medium head. Add the carrots, onions and garlic - cook until soft. Add the mushrooms, celery (if used), chicken and flour, mix all together well and cook for about 5 minutes. Add the broth and half & half and cook uncovered for 10-15 minutes. Add the seasoning and frozen peas, cook for about 5 minutes. Pour the mixture into a rectangular baking dish. unfold the pastry and stretch to fit and cover the entire baking dish. Cut 2 small vents into the pastry to allow steam to escape. Place in the oven and bake for 25 minutes or until golden brown.

Eat & Enjoy!

Happy Cooking & Eating,

Nikko

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