NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 Celery Stalk

0.5 cup Frozen Peas

1 small Onion

0.25 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

0.5 cup Low-Sodium Chicken Broth

1 oz Whole Wheat Puff Pastry

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Dice the chicken breast into bite-sized pieces, and season lightly with salt and pepper if desired.

• 3

  Chop the carrot, celery, and onion into small, uniform pieces.

• 4

  Heat the olive oil in a medium saucepan over medium heat. Sauté the onion, carrot, and celery until they soften, about 3-4 minutes.

• 5

  Add the diced chicken to the pan and continue to cook until the chicken is lightly browned on all sides.

• 6

  Sprinkle the whole wheat flour over the mixture and stir well to coat evenly. This will help to thicken your sauce.

• 7

  Pour in the low-sodium chicken broth and low-fat milk, stirring continuously until the mixture begins to thicken slightly.

• 8

  Stir in the frozen peas and allow the filling to simmer for another 2-3 minutes, ensuring all components are heated through.

• 9

  Transfer the filling into a small oven-safe baking dish.

• 10

  Roll out the whole wheat puff pastry to cover the top of the filling. Trim any excess and place the pastry over the dish, pressing gently at the edges.

• 11

  Bake in the preheated oven for 15-20 minutes until the pastry is golden and the filling is bubbling.

• 12

  Remove from the oven, let cool slightly, and serve warm for a comforting meal.