NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Diced carrots

0.25 cup Frozen peas

0.25 cup Diced celery

0.25 cup Diced yellow onion

1 tsp Olive oil

1 tbsp Whole wheat flour

0.5 cup Low-sodium chicken broth

0.25 cup Unsweetened almond milk

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 oz Puff pastry sheet

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a medium oven-safe skillet, heat the olive oil over medium heat and sauté the onion, celery, and carrots until the onion is translucent.

• 3

  Add the diced chicken breast to the skillet and cook until the exterior is lightly browned.

• 4

  Sprinkle the whole wheat flour over the mixture and stir for one minute to cook out the raw flour taste.

• 5

  Gradually pour in the chicken broth and almond milk while stirring constantly to create a smooth, thickened sauce.

• 6

  Stir in the frozen peas, dried thyme, sea salt, and black pepper, then remove from heat.

• 7

  Lay the puff pastry sheet over the top of the skillet and cut a small slit in the center for steam to escape.

• 8

  Bake for 15 to 20 minutes until the pastry is puffed and beautifully golden brown.