Recipes
Homestyle Chicken Pot Pie
4 servings
30 minutes total
Shopping list
Ingredients
- 1 tablespoon olive oil
- 1 (3-oz) package shallots, finely chopped
- 6 cloves garlic, finely chopped
- 6–8 fresh asparagus spears, coarsely chopped
- 1 ¼ cups frozen peas and carrots (or mixed vegetables)
- 1 (10.75-oz) can condensed cream of chicken soup with herbs
- ½ cup whole milk
- 2 cups cooked chicken, shredded
- 2 sheets frozen puff pastry, thawed
- ¼ cup egg substitute
Steps
- Preheat oven to 400°F. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan. Chop shallots, garlic, and asparagus. Add shallots and garlic to pan; cook and stir 1 minute. Add asparagus and frozen vegetables; cook and stir 2–3 minutes or until softened.
- Whisk in soup and milk, then stir in chicken, and cover. Reduce heat to medium-low; simmer 5–7 minutes, stirring occasionally, or until hot.
- Place 4 (6-inch) pie pans (or 1 (9-inch) pie pan) on baking sheet. Divide mixture evenly among pie pans (or pie pan.) Unfold pastries and gently roll out on a lightly floured work surface. Cut 2 circles from each sheet (use 1 whole pastry sheet for 1 piecrust); drape each circle over pie plate and trim pastry so it is slightly larger than the dish (you want a little overhang). Brush tops with egg.
- Bake 25–35 minutes (or 45–55 minutes for a 9-inch pie) or until pastry is puffed and browned. Let stand to cool 10 minutes before serving.
Amount per ¼ recipe serving: Calories 740, Total Fat 47g, Sat Fat 13g, Trans Fat 0g, Chol 70mg, Sodium 1310mg, Total Carb 51g, Fiber 3g, Sugars 8g, Protein 27g, Calc 6%, Vitamin A 20%, Vitamin C 8%, Iron 20%