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54

Individual Chicken Pot Pies

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. MORE+ LESS-

By Betty Crocker Kitchens

December 20, 2012

Ingredients

tablespoon olive oil

cup diced unpeeled red potatoes

medium carrot, thinly sliced (1/2 cup)

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

medium onion, chopped (1/2 cup)

cloves garlic, finely chopped

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

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

teaspoon poultry seasoning

cups cubed cooked chicken breast

cup frozen sweet peas, thawed

package (17.3 oz) frozen puff pastry sheets, thawed

Steps

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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 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;