Lighter Chicken Pot Pie

By Tallon

Ingredients

• 2 * 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
• * Coarse salt and ground pepper
• 3 * 3 tablespoons olive oil
• 4 * 4 carrots, sliced 1/4 inch thick
• 1 * 1 medium onion, finely chopped
• 1/4 * 1/4 teaspoon dried thyme leaves
• 1/4 * 1/4 cup all-purpose flour
• 2 1/2 * 2 1/2 cups low-fat (1%) milk
• 1 * 1 package (10 ounces) frozen peas, thawed
• 2 * 2 tablespoons fresh lemon juice
• 1 * 1 puff pastry sheet, thawed

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
4. Put puff pastry on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Place pastry over filling, and press down about 1/2 inch from the edge so pastry fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.