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Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie
Servings:
6
Total Time:
30 minutes

Ingredients

1 (10-oz) package frozen puff pastry cups
1 (3-oz) package shallots, finely chopped
6 cloves garlic, finely chopped
6–8 fresh asparagus spears, coarsely chopped
1 tablespoon olive oil
1 1/4 cups frozen peas and carrots (or mixed vegetables)
1 (10.75-oz) can condensed cream of chicken soup with herbs
1/2 cup whole milk
2 cups shredded, cooked chicken

Steps

  1. Bake puff pastry cups following package instructions. Chop shallots, garlic, and asparagus.
  2. 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 or until softened.
  3. 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.
  4. Remove “top” of shells of soft pastry; fill with chicken mixture. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 410kcal; FAT 27.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 45mg; SODIUM 790mg; CARB 29g; FIBER 3.00g; SUGARS 6g; PROTEIN 17g; CALC 4%; VIT A 90%; VIT C 15%; IRON 15%

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