About recipe

Chicken pot pie is a classic comfort food dish that will undoubtedly be enjoyed in many homes this winter. Our version is a combination of hearty vegetables and chicken, simmered in a savory broth, topped with a flaky puff pastry. Our pot pie is low in spice, acid, and salt, making it a well-suited dish for our critically ill clients on renal or mild diets.

Ingredients (serves 6)

• 1lb cooked chicken, diced
• 2 tablespoons canola oil
• 1 onion, diced
• 2 carrots, diced
• 3 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons flour
• 2 cups low-sodium turkey or chicken broth
• 1 cup frozen peas
• 1 sheet puff pastry, thawed and rolled out for top

Preparation

1. Heat canola oil. Add onions, carrots, celery, sage, thyme, salt, and pepper. Cook for about 10 minutes or until onions are tender.
2. Add flour, incorporate well with vegetables. Cook for 5 minutes.
3. Add cold stock, stirring constantly. Bring to a boil.
4. Reduce to a simmer and cook 20 minutes.
5. Add diced chicken and frozen peas. Cook for 15 minutes or until chicken has reached an internal temperature of 165 degrees Fahrenheit. Transfer to baking dish.
6. Place rolled out puff pastry sheet on top and make slits for heat to escape.
7. Bake at 350 degrees Fahrenheit for 25-30 minutes or until crust has fluffed and golden brown.