Everyday Inspirations


healthy chicken pot pie
Even Daisy protested the snow.
Yesterday I looked to the sky and cursed the heavens. Why must there be more snow? I am ready for spring sunshine and rainstorms--not six inches of white stuff in the backyard. I was seriously moody about the whole thing and so not inspired. As I drove to the grocery store, I just wanted some nice, warm comfort food. Enter my puff pastry chicken pot pies. But because I'm always trying to make my meals a little healthier, I made sure to keep this as low-cal as possible. This recipe packs a lot of flavor with all the comfort I wanted in the balanced meal I needed.  

{Puff Pastry Chicken Pot Pies}

1 package puff pastries (6 shells)
olive oil
6 green onions, diced
3 garlic cloves, diced
2 teaspoons oregano
2 teaspoons celery salt
1 teaspoon rosemary
1 teaspoon parsley
2 chicken breasts, cut into chunks
2 cups mixed vegetables, frozen
3 cups chicken broth
1/2 cup skim milk
2 tablespoons flour
salt and pepper, to taste

Preheat oven and bake puff pastry as directed. Saute onion, garlic and spices in a medium pan. Add chicken and stir until cooked. Add vegetables and broth and bring to a simmer for about five minutes. Pour in milk and sprinkle with flour, stirring until thick. Remove the tops from the puff pastry and spoon in filling. Bake for five more minutes and serve. 
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