INDIVIDUAL CHICKEN POT PIES

Individual Chicken Pot Pies image

This twist on pot pie is easy to make and easy to serve. It's also lower in calories, so it's easy on the diet, too.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 15

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Ingredients

1 tablespoon olive oil
1 cup diced unpeeled red potatoes
1 medium carrot, thinly sliced (1/2 cup)
1 medium stalk celery, thinly sliced (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 45% less sodium
1 cup fat-free or regular half-and-half
1/2 cup dry sherry, nonalcoholic wine or chicken broth
3/4 cup water
1 1/2 teaspoons parsley flakes
1 teaspoon poultry seasoning
2 cups cubed cooked chicken breast
1 cup frozen sweet peas, thawed
1 package (17.3 oz) frozen puff pastry sheets, thawed

Steps:

Heat oven to 400°F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray.
In 3-quart saucepan, heat oil. Cook potatoes, carrot, celery, onion and garlic over medium heat about 10 minutes, stirring occasionally, until vegetables are tender. Stir in soup, half-and-half, sherry, water, 1 teaspoon of the parsley, the poultry seasoning, chicken and peas; heat to boiling. Remove from heat.
Cut 8 (4-inch) squares from puff pastry.
Place ramekins on cookie sheet. Divide chicken mixture evenly among ramekins. Top each ramekin with puff pastry square. Sprinkle with remaining 1/2 teaspoon parsley.
Bake 30 to 35 minutes or until pastry is puffed and golden brown. Cool 5 minutes before serving.

Nutrition Facts : Calories 540, Carbohydrate 48 g, Cholesterol 35 mg, Fat 5 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 4 g, TransFat 6 g