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Individual Chicken Pot Pies

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Individual Chicken Pot Pies
  • Prep 35 min
  • Total 1 hr 15 min
  • Servings 8
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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.
Updated Dec 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

540 Calories, 29g Total Fat, 18g Protein, 48g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
260
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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