3 cups of fat free chicken broth
1 1/2 cups of frozen peas (thawed)
1 cup frozen broccoli (thawed)
1 cup frozen pearl onions (thawed)
1 cup mushrooms
1 medium baking potato (peeled and cut into 1/2 inch cubes)
1 medium sweet potato (peeled and cut into 1/2 inch cubes)
1/2 lbs of chicken breast (cut into bite sized pieces)
2/3 cups of flour
1 1/2 cups of nonfat milk
1 sheet of frozen puff pastry (thawed)
1 1/2 teaspoons of salt
1/2 teaspoon pepper
2 tablespoons of fresh thyme
2 tablespoons of fresh parsley
Preheat oven to 400 degrees. Prep vegetables.
Bring chicken broth to a boil in a large pot or dutch oven. Turn down heat to simmer, add all of the vegetables (through sweet potato) and simmer for 6 minutes. Add chicken breast pieces and cook for 5 more minutes. Spoon out vegetables and chicken into a large bowl, leaving just the broth in the pot.
In a medium bowl, whisk together milk and flour until smooth. Add the flour mixture to the pot of chicken broth over low heat. Cook for 5 minutes, stirring often. Add the chicken and vegetable mixture back into the pot with the broth/flour/milk. Stir in the salt, pepper, thyme and parsley and simmer for 3 minutes.
Roll out the puff pastry with a little flour to keep from sticking to the surface. Be sure it is rolled out to fit over an 11 x 7 1/2 inch backing dish. Poor entire mixture from pot into an 11 x 7 1/2 inch baking dish. Carefully lay the puff pastry over the baking dish. Cut several small slits in the puff pastry to allow steam to escape. Cover a large baking sheet with foil, place the pot pie on top (keeps your oven clean). Bake in the oven for 15-17 minutes or until pastry is browned.