A prefect recipe that your family will love and crave for more.
This classic comfort food is perfect for using up chicken leftovers. With egg whites, reduced-fat milk, and a small amount of butter, it has just half the fat and sodium of frozen varieties. And it’s ready in less than 40 minutes
Calories per serving: 317
Fat per serving: 12g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Protein per serving: 28g
Carbohydrates per serving: 23g
Fiber per serving: 3g
Cholesterol per serving: 74mg
Iron per serving: 2mg
Sodium per serving: 321mg
Calcium per serving: 193mg
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Ready Time: 35
Ingredients
- 1 sheet frozen puff pastry dough, thawed 2 teaspoons unsalted butter 2 teaspoons olive oil 3 tablespoons all-purpose flour 2 cups 2% reduced-fat milk 2 tablespoons lemon juice 2 cups shredded leftover chicken 2 cups leftover roasted root vegetables, coarsely chopped 1/4 cup coarsely chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon pepper 4 fresh sage leaves 1 large egg white, beaten
Recipe Steps:
- Preheat oven to 425°. Roll out puff pastry to 1/4-inch thick, and cut into 4 (6-inch) rounds to fit over 1-cup ovenproof bowls. Keep pastry covered and chilled.
- Heat butter and oil in a medium saucepan over moderate heat; add flour, and cook, whisking constantly, for 1 minute. Add the milk in a slow stream while whisking constantly; bring the mixture to a simmer.
- Simmer for about 5 minutes or until thickened. Stir in next 6 ingredients (through pepper). Spoon mixture into ovenproof bowls. Top bowls with pastry, pressing against the outside edge of the bowls to seal.
- Place a sage leaf on top of pastry, and brush with egg white.
- Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown. Serve hot