Individual Chicken Pot Pies

2 Ratings

2 Reviews

Prep 35 min
Total 1 hr 15 min
Servings 8

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.

By Betty Crocker Kitchens

Updated December 20, 2012

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

Steps

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 Facts

Serving Size: 1 Serving

Calories: 540
Calories from Fat: 260

% Daily Value

Total Fat: 29g; 44%
Saturated Fat 7g 35% Trans Fat 6g
Cholesterol: 35mg; 11%
Sodium: 530mg; 22%
Potassium: 570mg; 16%
Total Carbohydrate: 48g; 16%
Dietary Fiber 2g 11% Sugars 4g
Protein: 18g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 4%; 4%
Calcium: 6%; 6%
Iron: 15%; 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;