Alfredo Chicken Pot Puff Pies

With puff pastry, frozen vegetables and a jar of Alfredo sauce, you can make homemade pot pies even on busy weeknights!

  • prep time 20 min
  • total time 55 min
  • ingredients 8
  • servings 4

Ingredients

1
sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1
tablespoon butter or margarine
2
tablespoons finely chopped shallots
2
cups chopped cooked chicken
2
cup frozen peas and carrots
1
jar (16 oz) Alfredo pasta sauce
1
teaspoon dried thyme leaves
1
egg
  • 1 Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each custard cup, letting corners hang over sides.
  • 2 In 10-inch skillet, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves; stir well.
  • 3 Spoon mixture into pastry-lined custard cups. Fold corners over filling, pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
  • 4 Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    730
    (
    Calories from Fat
    450),
    % Daily Value
    Total Fat
    50g
    50%
    (Saturated Fat
    21g,
    21%
    Trans Fat
    2 1/2g
    2 1/2%
    ),
    Cholesterol
    285mg
    285%;
    Sodium
    1070mg
    1070%;
    Total Carbohydrate
    42g
    42%
    (Dietary Fiber
    3g
    3%
      Sugars
    6g
    6%
    ),
    Protein
    28g
    28%
    ;
    % Daily Value*:
    Vitamin A
    140%;
    Vitamin C
    6%;
    Calcium
    15%;
    Iron
    25%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 8 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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