Mini Chicken and Veggie Pot Pies

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

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

Directions

  1. 1 Heat oven to 375°F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray. Place ramekins on cookie sheet.
  2. 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. 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. 4 Bake on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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