Light Chicken Pot Pie

Name: Light Chicken Pot Pie
Total time: 35 min
Yield: 4
Ingredients: 3 medium carrots; 1 large onion; 1 sheet frozen puff pastry, thawed; 12 oz. skinless, boneless chicken breasts; 1 c. frozen peas; 1 3/4 c. lower-sodium chicken broth; 1/4 tsp. dried thyme; 3 tbsp. cornstarch

By The Good Housekeeping Test KitchenPublished: Jan 5, 2016

Jump to recipe

Emily Kate Roemer

Yields:

Total Time:

35 mins

This recipe proves that a super decadent chicken pot pie can also be totally good for you.

Advertisement - Continue Reading Below

Ingredients

3 medium carrots
1 large onion
1 sheet frozen puff pastry, thawed
12 oz. skinless, boneless chicken breasts
1 cup frozen peas
1 3/4 cups lower-sodium chicken broth
1/4 tsp. dried thyme
3 Tbsp. cornstarch

Directions

1. Step 1Preheat oven to 400°F. Line a cookie sheet with parchment paper.
2. Step 2Chop 3 medium carrots and 1 large onion. Set aside.
3. Step 3Use a 4-inch biscuit or cookie cutter to cut out four circles from the sheet of puff pastry.
4. Step 4Place the circles onto the prepared cookie sheet and bake for 15 minutes.
5. Step 5Meanwhile, heat 1 teaspoon of oil in a large skillet over medium heat. Add the chopped carrots and onions and cook for 10 minutes.
6. Step 6To the skillet, add the chicken breasts, 1 cup frozen peas, 1 1/2 cups chicken broth, 1/4 teaspoon dried thyme and 1/4 teaspoon salt. Bring to a simmer.
7. Step 7Stir 3 tablespoons cornstarch into 1/4 cup chicken broth, then add to the skillet. Simmer for 5 minutes.
8. Step 8Spoon everything into four bowls. Then, top each bowl with a piece of puff pastry.