Lighter Chicken Pot Pie

By lorik

Ingredients

• 1 (9 1/2 by 9-inch) sheet puff pastry, thawed
• 1/2 Cup all-purpose flour
• 2 Teaspoons canola oil
• 1 onion
• 1 celery rib
• 3 1/2 Cups low-sodium chicken broth
• 1 tablespoon low-sodium soy sauce
• 2 Pounds boneless, skinless chicken breasts
• 3 carrots
• 1 Cup whole milk
• 3/4 Cup frozen peas
• 2 Tablespoons minced fresh parsley
• 2 Teaspoons lemon juice from 1 lemon
• salt and pepper

Details

Servings 8
Adapted from onlinecookingschool.com

Preparation

Step 1

1. To thaw frozen puff pastry, place on counter for 30 minutes to 1 hour (or, if preparing in advance, allow to sit in refrigerator for 24 hours).
2. Adjust oven rack to middle position and heat oven to 425 degrees.
3. Finely chop 1 onion. (You should have 1 cup.)
4. Mince 1 celery rib. (You should have about ¼ cup.)
5. Peel 3 carrots. Half lengthwise, then slice ¼ inch thick.
6. Mince enough fresh parsley to yield 2 tablespoons.
7. Squeeze 2 teaspoons juice from 1 lemon.
8. Using chef’s knife, trim 2 pounds boneless, skinless chicken breasts of all visible fat.
9. Line rimmed baking sheet with parchment paper.
10. Roll puff pastry into 13 by 9-inch rectangle on lightly floured surface.
11. Transfer to prepared baking sheet. Using tip of paring knife, lightly score pastry in half lengthwise. Make sure not to cut through pastry completely.
12. Carefully score puff pastry into quarters widthwise to create 8 segments.
13. Bake pastry until puffed and lightly browned, about 8 minutes.
14. Remove from oven and let cool on baking sheet on wire rack. Do not turn off oven.
15. Toast ½ cup all-purpose flour in 12-inch nonstick skillet over medium-high heat, stirring often, until fragrant and lightly golden, about 5 minutes.
16. Transfer to medium bowl and let cool at least 5 minutes.
17. Heat 2 teaspoons canola oil in Dutch oven over medium heat until shimmering.
18. Add chopped onion and celery. Cook until softened and lightly browned, 8 to 10 minutes.
19. Stir in 3½ cups chicken broth and 1 tablespoon soy sauce, scraping up any browned bits.
20. Add chicken and carrots and bring to simmer.
21. Reduce heat to low and cover.
22. Cook until chicken registers 160 degrees, 10 to 15 minutes.
23. Using tongs, transfer chicken to carving board and let cool slightly.
24. When cool enough to handle, shred chicken into bite-size pieces.
25. Whisk 1 cup whole milk into toasted flour until smooth.
26. Whisk mixture into pot.
27. Bring to simmer and cook, whisking constantly, until sauce thickens, about 2 minutes. Then turn off heat.
28. Stir in shredded chicken, ¾ cup frozen peas, minced parsley, and lemon juice.
29. Season with salt and pepper to taste.
30. Transfer mixture to 13 by 9-inch baking dish.
31. Place baked pastry on top and using paring knife, cut four 1-inch steam vents along center.
32. Transfer to oven, and bake until pastry is deep golden and sauce is bubbling around edges, about 15 minutes. Let cool slightly before