per 1 serving size (Recipe makes 8 servings)
Amount Per Serving
Calories from Fat 52
% Daily Values*
Total Fat 5.73
Saturated Fat 1.46
Polyunsaturated Fat 0.92
Monounsaturated Fat 2.86
Total Carbohydrate 18.31
Dietary Fiber 3.95
Vitamin A 73.25%
Vitamin C 58.94%
* Nutritional Values are estimated and may vary
Love chicken pot pie? I DO! Unfortunately, itâ€™s generally a healthy meal in disguise from all of the butter and the killer- the crust! Now, the crust was too essential to eliminate it completely (or else youâ€™re just essentially eating chicken and veggies!!), but how about a single serving with just a crust topping? Brilliant and satisfying!
Note on puff pastry: 2 sheets frozen puff pastry, thawed, rolled out to 1/4â€³ thick, and cut into 4 inch squares (you will have leftover pastry that you can keep or discard â€“ you will get about 4 pieces from each sheet)
Cook frozen vegetables according to package directions.
Preheat oven to 425F.
In a saucepan, combine chicken broth, greek yogurt, almond milk, flour, sage, and salt and pepper. Stir until mixture becomes a thickened sauce.
Stir vegetables and chicken into cream sauce.
Evenly distribute pot pie filling into 8 single serving ramekins/ovenproof bowls. If mixture seems too thick, feel free to add a bit of extra broth to each serving.
Place puff pastry piece on top of ramekin, pressing dough along side of container to seal. Poke a few holes in the top with a toothpick.
Brush egg white on top of each individual pie.
Bake for 20-30 minutes, until top begins to brown. (I ended up setting my oven to broil for a minute or two at the end to finish the browning, but be sure to keep an eye on these if you do that!)
Enjoy warm, but donâ€™t burn your tongue! These babies will obviously be quite hot!