Chicken Pot Pies

I found this recipe in a magazine while waiting to get my hair cut...I am so glad that I wrote it down on the back of a Walmart receipt, it is so good. Of course, when a recipe calls for 1/2 C butter and 1 C whipping cream you know it's gonna be good. SO...I have altered a few things and it is still so good...the goodness comes from the thyme and rosemary.

Did you know that just by using whole milk instead of cream you are saving 700 calories...700...that's crazy. And by using brummel and brown yogurt butter instead of regular butter you are saving 65 per tablespoon...just sayin'!

This recipe makes individual pot pies. You fill a 10 oz ramekin with 1 cup of the soup and then place a puffed pastry circle on top and bake. I'm not gonna lie...the puff pastry makes it delicious...and only adds 160 calories (which is about what a yummy biscuit is and you can't have soup without a biscuit).

Enough chatter, here's the recipe:

1 pkg. puffed pastry, thawed in fridge (that's one sheet...most boxes have 2)

4 T brummel and brown yogurt butter, divided

1 medium onion chopped

1 C each carrot, celery, zucchini, frozen corn

1/2 C water

4 C shredded chicken (rotisserie again...you're welcome Costco)

1 tsp. sea salt, divided

1/2 tsp. black pepper, divided

3 C chicken stock (I try to use homemade or at least low-sodium)

2 T thyme (I used fresh)

1 T crushed rosemary (the dry stuff here)

1/8 C flour

1 C whole milk

6-10oz ramekins (or other oven safe bowl)

Preheat oven to 400*. Cut 6 circles for tops of pies out of the thawed puff pastry, leaving 1" overhang (I rolled my puff pastry out a bit to fit them all on). Refrigerate until use. In LARGE skillet, melt 2 T yogurt butter and saute carrots, celery and onions for 5 minutes. Add zucchini and peas and cook an additional 3 minutes. Add water and bring to a boil. Stir in chicken. Season with 1/2 tsp salt and 1/4 tsp pepper. Set aside.

In separate pot, bring stock, thyme and rosemary to a boil, then reduce and simmer. While that is simmering, melt 2 T yogurt butter (in another pan) and sprinkle with flour, stirring till blended. Slowly add to stock, whisking constantly and until smooth. Add milk. Boil for 1 minute and add remaining salt and pepper. Pour chicken mixture into pot and toss gently. Put in ramekins, filling 3/4 full (1 cup is 8oz which is about 3/4 full). Place pastry on top and seal well. Bake at 400* for 20-25 minutes.

Makes about 8 cups

Calorie Total: 1 cup (just the soup) = 200 calories

The puff pastry is about 160 calories. So total for the whole bowl would only be 360.

Weight Watchers info. (without the veggies):

Calories: 160.4

Fat: 6.6 g

Carbs: 3.6 g

Fiber: 0.3 g

Protein: 20.6 g