Chef Karla Williams' healthier chicken pot pie

Executive chef at Hilton Head Health, Karla Williams, shows us how to flip a favorite comfort food into a healthy dish you can make at home!

1 tablespoon of butter
1/2 cup of carrot, diced
1/4 cup of onions, diced
1/2 cup of celery, diced
1/2 teaspoon of thyme, fresh, chopped
1 1/2 cups of low-sodium chicken stock
1 cups of red bliss potato, cubed
6 tablespoons of flour
6 tablespoons of water
1 cups of chicken, diced
1/2 cup of green peas
1/4 teaspoon of salt
1/8 teaspoon of black pepper
1/4 sheet puff pastry dough, cut into 4 squares

Preheat oven to 400°.
To prepare filling, melt butter in a large soup pot over medium-high heat. Add carrot, onion, celery, chicken, and thyme; cook 8 minutes or until vegetables are soft.
Add broth and potato; bring to a boil. Cover and simmer 10 minutes. 
Combine flour and water in a small bowl; stir with a whisk until smooth. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens. 
Add peas, salt, and pepper. Spoon chicken mixture into a large ramekin or ceramic baking dish coated with cooking spray. 
Use a rolling pin to spread out puff pastry dough in order to fit baking dish. 
Place dough on top of chicken mixture, pressing to edge of dish. Cut 2 slits in top of crust to allow steam to escape. 
Bake at 400° for 50 minutes or until golden and bubbly. Let stand 10 minutes.