Individual Chicken Pot Pies

 

1

tablespoon olive oil

1

cup diced unpeeled red potatoes

1

medium carrot, thinly sliced (1/2 cup)

1

medium stalk celery, thinly sliced (1/2 cup)

1

medium onion, chopped (1/2 cup)

2

cloves garlic, finely chopped

2

cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 45% less sodium

1

cup fat-free or regular half-and-half

1/2

cup dry sherry, nonalcoholic wine or chicken broth

3/4

cup water

1 1/2

teaspoons parsley flakes

1

teaspoon poultry seasoning

2

cups cubed cooked chicken breast

1

cup frozen sweet peas, thawed

1

package (17.3 oz) frozen puff pastry sheets, thawed

• 1 Heat oven to 400°F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray.
• 2 In 3-quart saucepan, heat oil. Cook potatoes, carrot, celery, onion and garlic over medium heat about 10 minutes, stirring occasionally, until vegetables are tender. Stir in soup, half-and-half, sherry, water, 1 teaspoon of the parsley, the poultry seasoning, chicken and peas; heat to boiling. Remove from heat.
• 3 Cut 8 (4-inch) squares from puff pastry.
• 4 Place ramekins on cookie sheet. Divide chicken mixture evenly among ramekins. Top each ramekin with puff pastry square. Sprinkle with remaining 1/2 teaspoon parsley.
• 5 Bake 30 to 35 minutes or until pastry is puffed and golden brown. Cool 5 minutes before serving.