5 tbsp All Purpose Flour
1/2 cup Fat Free Half and Half
1 cup Yellow Onion, Chopped
1 cup Carrots, Chopped
1 cup Celery, Diced
2 cups Button Mushrooms
1 package Puff Pastry Sheets (2 sheets)
1 tsp Coarse Kosher Salt
1 tsp Ground Black Pepper
4 Cups Lower Sodium Chicken Broth
1-2 cups Yukon Gold Potatoes, diced
Touch of Olive Oil
1 tsp fresh sage
2 tsp fresh thyme
2 tsp finely chopped celery leaf
With a touch of olive oil, heat a medium sauce pan.
Add onions, carrots, celery- saute for about 4-5 minutes.
Add the mushrooms and potatoes, stir often, for about 4 minutes.
Add chicken stock, bring to a slight boil. Next, lower the heat to medium/low and add chicken.
Next, add sage, thyme, and celery leaf & some salt (about 2 tsp) and pepper. Let this simmer for 10 minutes or so.
Now, in a small sauce pan, make a roux with the butter and flour. Stir constantly for about 5 minutes with a wooden spoon.
Add the Fat Free half and half and stir to get the sauce to thicken. Next add the roux to the chicken mixture. Let this simmer for 5-10 minutes. Adjust seasoning at this point to your liking.
Next, take two pie pans, and fill them with the chicken/vegetable mixture. Leave some room for the pastry. Let them cool for about 30 minutes.
With your pastry, cut two rounds to fit on top of the pie crust.
In your 400 degree oven they go and let cook for about 15 minutes.