Pro-Health Golden Potato and Chicken Pot Pie
Quarter the potatoes and place in a pot with the stock and Italian herbs. Bring to a simmer and cook till potatoes are tender about 20 minutes. While the potatoes cook small dice the carrot, onion and mince the garlic. Cut the chicken into 1⁄2 inch cubes. In a large skillet heat on medium high heat, add 2 table spoons olive oil then brown the chicken for about 4 minutes. Add the onion, garlic and carrot and cook on medium heat till the onions start to turn clear. Put 2/3 of the potatoes with stock in a blender and blend till smooth. Add the puree back to the pot with the rest of the potatoes. Then add the chicken, carrots, onion, garlic, and peas to the pot with the potatoes. Season with salt and pepper and let simmer on low about 20 minutes. Thaw puff pastry dough and lay out on cutting board. Take an 8 oz serving bowls or ramekins and lay face down on dough. Trim the dough around the bowls. Lay the dough on a sheet pan with parchment paper and cooking spray. Bake at 400 degrees for about 10-15 minutes, they should be golden brown. Ladle the filling in each bowl and top with pastry.