Chicken Pot Pie

³ Description

Love chicken pot pie? I DO! Unfortunately, it’s generally a healthy meal in disguise from all of the butter and the killer- the crust! Now, the crust was too essential to eliminate it completely (or else you’re just essentially eating chicken and veggies!!), but how about a single serving with just a crust topping? Brilliant and satisfying!

² Ingredients

•  1 large Egg White
•  1 shell Puff Pastry (Frozen)
•  1 tbsp Black Pepper
•  1 dash Salt
•  1 tbsp Sage (Ground)
•  1 oz Whole Wheat Flour
•  1/2 fl oz Almond Milk
•  1/4 serving (serving = 3/4 cup) Liberte Greek Yogurt 0%
•  1 cup Chicken Broth Soup (Low Sodium, Canned)
•  1 cup, cooked, diced Skinless Chicken Breast
•  1 package (10 oz) Mixed Vegetables (Frozen)
•  1 serving (serving = 3 oz) Fresh & Easy Broccoli Florets

q Directions

Note on puff pastry: 2 sheets frozen puff pastry, thawed, rolled out to 1/4″ thick, and cut into 4 inch squares (you will have leftover pastry that you can keep or discard – you will get about 4 pieces from each sheet)

Cook frozen vegetables according to package directions.

Preheat oven to 425F.

In a saucepan, combine chicken broth, greek yogurt, almond milk, flour, sage, and salt and pepper. Stir until mixture becomes a thickened sauce.

Stir vegetables and chicken into cream sauce.
Evenly distribute pot pie filling into 8 single serving ramekins/ovenproof bowls. If mixture seems too thick, feel free to add a bit of extra broth to each serving.

Place puff pastry piece on top of ramekin, pressing dough along side of container to seal. Poke a few holes in the top with a toothpick.

Brush egg white on top of each individual pie.
Bake for 20-30 minutes, until top begins to brown. (I ended up setting my oven to broil for a minute or two at the end to finish the browning, but be sure to keep an eye on these if you do that!)

Enjoy warm, but don’t burn your tongue! These babies will obviously be quite hot!

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