High Protein and Loaded Veggie Chicken Pot Pie

• servings: 6 servings

Ingredients

3 tbsp butter

1 medium onion (diced)

2 cups carrots (diced)

2 cups celery (diced)

1 ½ lb raw chicken breast (cubed into bite-sized pieces)

1/2 cup all purpose flour

1 ½ cup chicken broth

1 cup reduced-fat milk

1 tbsp minced garlic

1 tsp dried oregno

1 tsp dried rosemary

1 tsp dried thyme

½ tsp salt

½ tsp pepper

¼ tsp cayenne pepper (optional)

1 cup frozen peas

1 sheet puff pastry (or pie crust or a small can of biscuits)

Directions

Pre-heat oven to 400F *or the temperature suggested on the packaged of your desired topping

Take out your frozen puff pastry to begin thawing

Heat butter in a large skillet over medium heat

Add onions, carrots, and celery - saute until onions are translucent

Push veggies to the side of the skillet and add chicken breast to the empty portion of the skillet

Cook for a few minutes, stirring occasionally so that all sides turn white

Sprinkle flour over cooked vegetables & stir to create a light roux - mix in the chickenAdd a splash of the chicken broth if needed - it will be thick!

Pour remainder of chicken broth + milk into skillet and stir until combined

Add seasoning + frozen peas - mix well

Bring to a simmer for ~5 minutes until thickened, stirring occasionally

While filling is simmering, prepare puff pastry*I like to cut my puff pastry into 6 pieces to help with serving even portions.

Transfer filling into 9x13in baking dish. Top with puff pastry slices.

Bake for 15-20 minutes or until puff pastry is golden brown

Nutrition

• Calories: 455 kcal
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Cholesterol: 92 mg
• Sodium: 806 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 32 g