As the temperatures get cold here in Chicago, I start to look for warm comforting foods for dinner. Of course, I want to keep them light, healthy and not too heavy, while satisfying at the same time. This recipe for Chicken Pot Pie is perfect! There's no guilt and will definitely keep you warm inside.
1 tbls olive oil
1/2 onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1 sweet potato, chopped
1/2 cup peas
2 cups of cooked chicken, shredded
3 cups chicken stock
1/4 cup all-purpose flour (gluten-free preferred)
1 sheet of puff pastry dough
Pinch of salt and pepper
Blend of herbs such as thyme, basil, parsley
Preheat oven to 425 degrees.
To prepare filling, heat oil in large saucepan. Add onion, carrot, celery and sweet potato; saute for 5 minutes or until vegetables start to soften. Lightly stir in salt, pepper and flour, cook for 1 minute, stirring constantly.
Stir in stock, bring to a boil. Reduce heat to medium, simmer for 8-10 minutes. Stir in chicken and peas and simmer for 5 minutes.
Remove from heat.
Pour filling into 2-quart baking dish or 6 individual 10-ounce ramekins.
If using baking dish, cover sheet of puff pastry over the filling.
If using ramekins, cut pastry sheet into 6 individual pieces and place on top of filling.
Bake for 15-30 minutes, until puff pastry is golden brown.