Recipes
Puff Pastry Chicken Pot Pie
6 servings
30 minutes total
Shopping list
Ingredients
- 1 (6 ct, 10 oz) package frozen puff pastry shells
- 3 oz shallots
- 6 cloves garlic
- 8 fresh asparagus spears
- 1 tablespoon olive oil
- 1 ¼ cups frozen peas and carrots (or mixed vegetables)
- 1 (10.5 oz) can condensed cream of chicken soup with herbs
- ½ cup whole milk
- 2 cups shredded, cooked chicken
Steps
- Preheat oven to 425°F. Bake puff pastry cups following package instructions. Chop shallots and garlic finely; chop asparagus (1 ½ cups).
- Preheat large sauté pan on medium-high 2–3 minutes. Pour oil in pan, then stir in shallots and garlic; cook and stir 1 minute. Stir in asparagus and frozen vegetables; cook and stir 2–3 minutes until softened.
- Whisk in soup and milk, then stir in chicken and cover. Reduce heat to medium-low; simmer 5–7 minutes, stirring occasionally, until 165°F.
- Remove tops of shells and soft pastry underneath; fill with chicken mixture. Serve.
Amount per ⅙ recipe serving: Calories 400, Total Fat 24g, Sat Fat 10g, Trans Fat 0g, Chol 45mg, Sodium 710mg, Total Carb 33g, Fiber 4g, Total Sugar 5g, (Incl. 1g Added Sugars), Protein 16g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 4%