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Chicken Pot Pie Nouveau















Trans-fat Free, Good source of fiber


2 cups chicken broth
2 cups carrots
4 ounces sugar snap peas
1 cup pearl onions
2 tablespoons butter, unsalted
2 tablespoons all-purpose flour
2 cups chicken
½ pound puff pastry
1 each eggs
1 teaspoon water


Bring 1 C.

broth to a boil, add carrots and rosemary, boil 4 minutes.

Drain, reserving liquid.

Discard rosemary. Blanch snap peas, drain, rinse under cold water, add to carrots.

Cut a small in the root end of each onion, being careful not to cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set aside.

Melt butter in a saucepan, add flour and cook, whisking over medium-low heat for 3 to 4 minutes.

Add reserved carrot liquid and enough broth to equal 2 C.

Cook, whisking, until thickened. Add a sprig of rosemary, cover, set aside to cool.

Lightly butter 4 to 1½ cup ramekins. Place a portion of chicken in each, followed by a portion of the vegetables.

Pour the thickened sauce over each mixture.

Cover ramekins and place in refrigerator.

On a cool, floured surface, roll out patry to form a ¼ inch thick rectangle.

Cut into 4 rectangle.

Whisk water and egg together, brush the outside rim of each ramekin with egg wash.

Drape patry over top and seal edges. Trim any excess dough and chill in freezer for 20 minutes.

Preheat oven to 475 degrees F. and bake 15 to 18 minutes, til pastry is puffed and well-browned.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 59753% of calories from fat
 % Daily Value *
Total Fat 35g 55%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 434mg 18%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 11%
Sugars g
Protein 60g
Vitamin A 210% Vitamin C 6%
Calcium 5% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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