So Yummy, So Healthy

Chicken Pot Pie  

(a Rachael Ray recipe)

4 bone-in chicken breasts (mine were just regular ones)

3 small onions, 2 cut in 1/2, 1 chopped

2 bay leaves

2 T EVOO

1/4 lb button mushrooms, chopped

2 carrots, chopped

3 ribs celery, chopped

2 parsnips, peeled and chopped

salt and pepper to taste

3 T butter

3 T flour

1/2 c white wine (cooking wine)

1 c milk

1 c chicken stock 

5-6 sprigs fresh tarragon, chopped (I used dry 'cause the store didn't have any)

3 T Dijon mustard

1 c frozen peas

1 sheet puff pastry or pie dough

1 egg, slightly beaten with a splash of water

*Place chicken with onion 1/2's and bay leaves in pan with water just covering the chicken. Boil/simmer, then remove and cool. Reserve about 1 cup of cooking liquid.

*While chicken cools, place LARGE pot over med-high heat with EVOO. Add chopped onions, mushrooms, carrots, celery, and parsnips to pan, season with salt and pepper and cover. Cook until softened. While veggies cook, shred chicken.

*When veggies are tender, scoot them to the side of the pan and add the butter to the center. Once butter has melted, add flour and cook for about a minute. Whisk in wine, milk, chicken stock and reserved liquid. Bring up to a simmer and add the tarragon, Dijon, peas and chicken.  Bring back to a simmer, season with salt and pepper, and cook until sauce is thicken.

*Transfer to a casserole dish and cover with pastry dough... cover the entire surface. Make a few slits in dough, then brush with beaten egg.

*Bake until filing is bubbling and crust is golden. 30 min at 375 degrees.

Enjoy!!

P.S. - I lost 1 pound last week... and worked so hard on some new lifting that I felt it for 4 days after...