Skillet Chicken & Mushroom Pot Pie with Puff Pastry Topper

Skillet Chicken & Mushroom Pot Pie with Puff Pastry Topper

adapted from Food & Wine October 2008

Feel free to substitute rotisserie chicken or any leftover chicken you have in the refrigerator. If you are using dark meat adjust the point values.

You can also leave off the puff pastry and have a crustless pot pie for only 1 WW blue point / serving.

Makes 3 servings                                                    2 WW Blue points / serving

Cooking spray

1/2 onion, finely chopped

1/4 lb. mushrooms, thinly sliced

1 carrot, peeled, thinly sliced

Kosher salt and freshly ground pepper

1 1/2 Tbsp. cake flour or all purpose flour

1/2 tsp. paprika

1/2 cup homemade chicken stock or canned broth

1 Tbsp. Madeira

2/3 cup fat free milk

2 cups shredded poached chicken breasts

1/4 cup frozen peas

1/3 frozen puff pastry sheet, thawed, cut into 3 pieces

1. Preheat the oven to 400F.
2. In an ovenproof skillet coated with cooking spray, cook the onions, mushrooms and carrots, seasoned with salt and pepper, until the vegetables are lightly browned, about 5 minutes.
3. Stir in the flour and paprika, cook stirring for another minute.
4. Ad the stock and Madeira and cook stirring until well blended.
5. Add the milk and bring to a gentle boil.
6. Stir in the chicken, peas and season to taste with salt and pepper. Cover the skillet.
7. Place the covered skillet in the oven and bake in the oven until the filling is bubbly, about 20 minutes.
8. Place the puff pastry on a baking sheet lined with parchment and bake for 15 minutes or until golden brown.
9. To serve scoop the pot pie filling in bowls and top with puff pastry.

Enjoy!