Mini Chicken and Veggie Pot Pies

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

  • prep time 25 min
  • total time 1 hr 40 min
  • ingredients 12
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    514
    ,
    % Daily Value
    Total Fat
    31g
    31%
    (Saturated Fat
    13g,
    13%
    ),
    Sodium
    800mg
    800%;
    Total Carbohydrate
    34g
    34%
    (Dietary Fiber
    2g
    2%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    2 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 5 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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