Lighter Chicken Pot Pie . . . pure comfort food!

Sometimes you just want - or need - a little comfort food.  I am nursing another bout of flu in the home so I've got my nurse hat on and am forcing liquids, rest and wholesome foods.  The Third Son has been down and out and one thing he does not want to do is lose weight.  To play the sports he wants to play and feel his best, he needs the right nutrition.  He also is a bit of a foodie so appreciates good food.I've fed him a fair share of chicken noodle soup, which I know has magical healing powers, but thought he might want something a little more.  What better comfort food than Chicken Pot Pie?This is my version of a lighter take on such a good comfort food.  I've taken a Cooking Light recipe and made it my own.  This is the perfect time of year for you to give it a try!

Lighter Chicken Pot Pie

Ingredients

• 2 sheets frozen puff pastry dough, thawed
• Cooking spray
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped carrot
• 1/2 cup chopped celery
• 2 teaspoons all-purpose flour - plus 1 T if needed
• 2 cups unsalted chicken stock (I had leftover homemade in the freezer I thawed.  Recipe HERE!)
• 1 1/2 cups chopped skinless, boneless rotisserie chicken breast
• 1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
• 2 ounces 1/3-less-fat cream cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh thyme
• lots of black pepper
• 1 T oregano

Preheat oven to 400°.

Place 1 sheet of puff pastry dough on a work surface lightly dusted with flour. Cut the corners off of the square shaped dough with a pizza cutter to make a circle shape.  Do the same with the other sheet. Place dough on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until golden brown.

Add oil to a large heated skillet over medium heat.  Add onion, carrot, and celery; sauté 4 minutes or until lightly browned. Stir in flour, and sauté 1 minute. Stir in chicken stock; bring to a boil, stirring frequently. Reduce heat to medium; simmer 10 minutes or until carrot is tender. Stir in parsley, oregano and black pepper.  If it looks to liquidy then stir in a little more flour, up to 1 T. Stir in chicken; cook 1 minute. Place one sheet of pastry on bottom of serving dish, such as a large deep dish pie plate.  Add Chicken mixture and place other pastry on top or side.  Serve it up!

 That's it.  As you know I take photos in real time, without a fancy camera or whiteboard.  So I'm telling you, the photos don't do it justice.  It is really good and is a bit lighter.  They will never know.Enjoy Your Day!