Healthy Chicken Pot Pie
This is a healthy chicken pot pie! Made with a rotisserie chicken and a pastry crust, this is not only delicious but easy too!
Servings 6 servings
Ingredients
- 1 package Frozen Puff Pastry, thawed
- 1 rotisserie Chicken, shred chicken meat so you have approximately 2-3 cups of meat. I use only the breast meat. *you can substitute 2 lbs of boneless chicken breast cut into 1 inch pieces
- 1/4 cup Flour
- 8 tbsp Butter
- 1 medium Onion, chopped
- 2 tbsp Minced Garlic
- 1 tbsp Thyme
- 1 tbsp Sage
- Salt and Pepper to taste
- 1 8 oz package Frozen Vegetables, thawed
- 2 cups Chicken Broth
- 2 tbsp Milk *for a "glazed" crust use a frothy/beaten egg yolk to brush on the crust
Instructions
- Preheat oven to 400 degrees and grease an 8 or 9 inch deep dish pie pan and set aside.
- On a slightly floured surface, roll out each pastry sheet. Using a pastry roller, roll out each sheet so that it is large enough to fit across your pie pan if you want a "tight" basket weave. If you want a loose weave, then it can be smaller. Once it is rolled out, use a pizza cutter to cut the crust into 2" strips. Place strips length wise in the refrigerator while preparing the filling.
- In a large skillet over medium heat melt butter. Once melted add chopped onion and minced garlic. Cook until fragrant. 4-5 minutes. Add remaining herbs and shredded chicken. Gradually stir in the chicken broth and flour. Cook until thickened. About 2-3 minutes. Stir in thawed vegetables and mix until combined. Remove from heat.
- Pour filling into greased pie pan. Remove pastry strips from the refrigerator and weave the pieces to create a "lattice" pie top. Trim to fit.
- Brush milk over top of the crust. This gives it a crispy, golden brown finish. Bake for 35-40 minutes. Loosely cover with foil if you don't want the top to become too crispy. Let stand for 15 minutes before serving!
- Enjoy!
