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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.

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

Ingredients

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

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Directions

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.

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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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 1/28/2013 12:12:53 PM REPORT ABUSE WolfEmperor said:

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A delicious recipe, but don't forget the black pepper - pepper should be included in the ingredients list. I didn't have soup bowls, so I used six 4½" glass bowls, but I still had extra filling afterwards -- any size oven-safe bowl will do. Instead of frozen puff pastry, I used Bisquick instead (2 c. Bisquick + 1 c. milk + 1 egg) for the crust -- this worked very well; you cook the crust and filling in the final step in the oven. I forgot the celery, but the onion added enough crunch. For the cream of chicken, remember - do not add any additional water beyond the 3/4 cup listed in the recipe (as you would if you were making soup).

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