Mini Chicken Pot Pies

Looking for a savory dinner using Progresso® broth? Then try this hearty chicken pot pie that’s baked to perfection.

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Servings 8

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ingredients 12
Prep Time 25 min
Total Time 1 hr 40 min

Ingredients

: 1/2 cup butter

2: medium leeks, sliced

: 1/2 cup all-purpose flour

1: 3/4 cups Progresso® chicken broth (from 32-oz carton)

3: cups chopped cooked chicken

1: 1/2 cups frozen diced hash brown potatoes with onions and bell peppers

1: cup julienne carrots

: 1/3 cup chopped fresh Italian (flat-leaf) parsley

: 1/2 teaspoon salt

: 1/2 teaspoon freshly ground pepper

1: package (17.3 oz) frozen puff pastry sheets, thawed

1: egg, beaten

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Directions

1 Heat oven to 375°F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray. Place ramekins on cookie sheet.
2 In 3-quart saucepan, melt butter over medium heat. Add leeks and cook 3 minutes or until tender. Sprinkle with flour; cook, stirring constantly, 3 minutes. Stir in chicken broth. Heat to boiling. Stir in chicken, potatoes, carrots, parsley, salt and pepper. Remove from heat.
3 On lightly floured surface, cut 8 (4-inch) circles from puff pastry. 4 Divide chicken mixture evenly among ramekins. Top each ramekin with puff pastry and crimp edges. Brush with beaten egg.
4 Bake on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes before serving.