NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Carrots

0.25 cup Frozen peas

0.25 cup Yellow onion

0.25 cup Celery

1 tsp Olive oil

0.5 cup Low-sodium chicken broth

1 tbsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

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 diced onion, carrots, and celery until they begin to soften.

• 3

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

• 4

  In a small bowl, whisk the arrowroot powder into the cold chicken broth until smooth, then pour the mixture into the skillet.

• 5

  Stir in the frozen peas, sea salt, black pepper, and dried thyme, allowing the liquid to simmer until it thickens into a velvety gravy.

• 6

  Remove from heat and place the piece of puff pastry over the top of the chicken mixture.

• 7

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

• 8

  Let sit for 5 minutes before serving to allow the sauce to set.