Crisp-Crust Chicken Potpie

By amt2mf

Nutritional Information
Amount per serving
Calories: 389
Fat: 22.7g
Saturated fat: 4.7g
Monounsaturated fat: 6.6g
Polyunsaturated fat: 9.3g
Protein: 23.6g
Carbohydrate: 22.9g
Fiber: 1.9g
Cholesterol: 78mg
Iron: 1.8mg
Sodium: 580mg
Calcium: 46mg

Ingredients

• 2 sheets frozen puff pastry dough, thawed
• Cooking spray
• 1 tablespoon canola oil
• 1 cup chopped onion
• 1 cup chopped carrot
• 1/2 cup chopped celery
• 2 teaspoons all-purpose flour
• 2 cups unsalted chicken stock (such as Swanson)
• 1 1/2 cups chopped skinless, boneless rotisserie chicken breast
• 1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
• 2 ounces 1/3-less-fat cream cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Details

Preparation time 35mins
Cooking time 35mins
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400°.
2. Place 1 sheet of pastry dough on a work surface lightly dusted with flour. Cut the dough with a 4-inch round cutter into 3 rounds (about 1 1/4 ounces each). Gently roll each round into a 6-inch circle. Place dough on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until golden brown; set aside. Repeat the procedure with remaining puff pastry.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and celery; sauté 4 minutes or until lightly browned. Stir in flour, and sauté 1 minute. Stir in chicken stock; bring to a boil, stirring frequently. Reduce heat to medium; simmer 10 minutes or until carrot is tender. Stir in chicken; cook 1 minute. Remove pan from heat. Add cream cheese, stirring until cheese melts. Stir in parsley and remaining ingredients. Serve with pastry.