Recipe

Chicken Pot Pie Sandwich

Serves: 4

Ingredients:

• 2 cups Fresh Express 50/50 Mix
• 1 Tbsp Low-fat Butter Spread
• 1 small Yellow Onion, chopped
• 1 clove Garlic, minced
• 2 tsp Thyme, chopped
• 1/4 tsp Kosher Salt
• 1/4 tsp Fresh Cracked Pepper
• 1 Carrot, peeled and diced
• 1/4 cup Dry White Wine
• 1/4 cup Lowfat Milk
• 2 cups Rotisserie Chicken, shredded
• 3 Tbsp Low-fat Mayonnaise
• 1/4 cup Flat Leaf Parsley, chopped
• 1 stalk of Celery, trimmed and thinly sliced
• 1 cup Frozen Peas, blanched and shocked
• 8 pieces of Low-fat Whole Wheat Bread
  

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Instructions:

1. Melt the butter in a large skillet over medium heat. Add the onions and thyme. Cook, stirring occasionally, for 5 minutes.
2. Add the carrots, and continue to cook until the onions are softened, about 3 to 5 minutes more. Add the wine, increase the heat to medium-high, bring the wine to a boil, and cook until reduced by half, 2 to 4 minutes.
3. Turn off the heat, stir in the milk and mix in the chicken and peas.
4. Transfer the mixture to a large mixing bowl, and refrigerate until cool, about 30 minutes.
5. Later, stir in the mayonnaise, parsley and celery. Season with salt and pepper.
6. Divide the chicken mixture amount 4 pieces of bread. On remaining bread, spread on 1/4 tsp mayonnaise. Then, on the mayonnaise, place the spinach.
7. Top with remaining bread and grill on a panini press until both sides are golden brown.