Individual Chicken Pot Pies

This twist on pot pie is easy to make and easy to serve. It’s also lower in calories, so it’s easy on the diet, too.

  • Prep Time 35 min
  • Total Time 1 hr 15 min
  • Servings 8

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
7g,
7%
Trans Fat
6g
6%
),
Cholesterol
35mg
35%;
Sodium
530mg
530%;
Total Carbohydrate
48g
48%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
4%;
Calcium
6%;
Iron
15%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.