The most delicious, one pot, Chicken Pot Pie!

I'll be honest here, I have NEVER liked chicken pot pie and I have no clue why. I like all the ingredients in the recipes I have seen, but the taste was just always off. In short they have always been nasty...and I don't care who made it. A restaurant, my mom, a family member...it was just not tasty to me. And I slowly starting figuring out why. First, I HATE pie crust. I will never eat it. If I am given a slice of chocolate pie there is no way I would ever pass up chocolate but I only eat the filling, leaving the crust behind. And second, I am pretty sure it is the base in chicken pot pie's that grosses me out. All of that flour, corn starch, and butter, ya I can feel my arteries clogging up now haha

But enough with all the negative feelings about chicken pot pies because I now LOVE them!!! I created my own and it is delicious. :)

Prep time: 30 minutes
Cook time: 15 minutes
Yields: 4 servings

Ingredients:

2 cups low-sodium, fat free chicken broth
1/2 cup half & half
2 cups cooked shredded chicken (shred a rotisserie chicken for fast prep)
2 cups sliced mushrooms
1/2 cup diced carrots
1/2 cup diced celery
1/4 tsp. pepper
1 tbsp. parsley
1/2 tsp. onion powder
1/2 tsp. garlic powder
pastry puff sheets, de-thawed


Instructions:

1. Pre-heat oven to 400 degrees.

2. In a large pot add all of the ingredients except pastry puff. Bring to a boil on medium heat and continue to boil for 8-10 minutes or until the carrots are soft.

3. After about 10 minutes, remove from heat and equally distribute the contents to four oven safe ramekins.

4. Cut the pastry puff into squares that will fit over the top of each dish with a little remaining around the edges. Make a small slit in the middle so that steam can escape.

5. Place in oven for 15 minutes.