Looking for a savory dinner using Progresso® broth? Then try this hearty chicken pot pie that’s baked to perfection.
Mini Chicken and Veggie Pot Pies
- Prep Time 25 min
- Total 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
Make With
Progresso Broth
Instructions
-
Step1Heat oven to 375°F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray. Place ramekins on cookie sheet.
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Step2In 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.
-
Step3On 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.
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Step4Bake on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes before serving.
Nutrition
514
Calories
31g
Total Fat
24g
Protein
34g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 514
- 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
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