Lattice-Topped Chicken Pot Pie

With its pretty lattice topping and colorful veggies, this lightened-up version of usually-decadent

chicken pot pie has great eye appeal. The top is baked separately from the filling to keep

 the pastry super-crispy, then the pie is assembled just before serving.

1 sheet frozen puff pastry, thawed

1 tablespoon butter

1 large onion, finely chopped

1 teaspoon dried thyme 

2 1/2 cups skim milk
 1/2 cup whole milk

2 tablespoons cornstarch

2 tablespoons all-purpose flour

2 teaspoons salt

1/2 teaspoon black pepper

3 carrots, sliced

1 box (10 ounces) frozen peas, thawed

5 cups cooked chicken-breast chunks

1 jar (7 ounces) roasted red peppers, drained, patted dry and diced

1 large egg white, beaten

On a floured baking sheet, roll the pastry to 16x12 inches. Chill for 15 minutes. Melt the butter in a medium saucepan over medium heat. Add the onion and thyme and cook, stirring, until softened, about 6 minutes. In a medium bowl, whisk the skim and whole milk with the cornstarch, flour, salt and pepper; stir into the onion mixture. Cook, whisking, until thick, about 5 minutes. Preheat the oven to 400F. Bring a small pan of water to a boil over high heat. Add the carrots and simmer for 5 minutes. Add the peas and simmer 1 minute more. Drain the vegetables and add to the sauce. Stir in the chicken and peppers. Spoon the filling into a 9-inch square casserole. Line a baking sheet with foil and spray with nonstick cooking spray. Cut the pastry into twenty-four 12x1/2-inch strips, reserving the rest. On the foil, weave the strips into a lattice. Using a cookie cutter, cut out decorations from the remaining pastry. Brush the lattice with egg white; top with decorations and brush with egg white. Bake for 20 minutes or until crisp. Let cool on a rack.

Meanwhile, cover the casserole with foil; bake for 30 minutes or until bubbly. Carefully place the lattice top onto the casserole, trimming the edges if necessary.

Serves 6