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Mini Chicken and Veggie Pot Pies

mini chicken and veggie pot pies Entree
Mini Chicken and Veggie Pot Pies
  • Prep 25 min
  • Total 1 hr 40 min
  • Ingredients 12
  • Servings 8

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

Updated August 21, 2013
Progresso Broth
Make with
Progresso Broth

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

Steps

  • 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 Facts

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

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