How To Make Chicken Pot Pies with Puff Pastry
Vegetarians are sure to enjoy these filling chicken pot pies, loaded with tender veggies and meatless “chicken”, that’s topped with a buttery, flaky crust!
Serves:
Ingredients
- 1pkgfrozen puff pastry
- 1cuponions
- 1cupcarrots
- 1cupcelery
- 2tbspbutter,or margarine
- 2½cupsvegetable broth
- 1cuppeas,fresh or frozen
- 1tbspfresh thyme
- 1pkgMorningstar Farms® Meal Starters™ Chik’n Strips
- 1cupzucchini
- ¼tsppepper
- ¼cupall purpose flour
Instructions
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Measure dimensions of six 1¼- to 1½-cup casseroles or custard cups.
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On lightly floured surface roll each sheet of pastry into a 16×12-inch rectangle. Cut pastry into 6 pieces, each piece should measure 1 inch larger than the dimensions of the casseroles.
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Stack pastry pieces on plate, layering wax paper between each piece. Cover with plastic wrap. Refrigerate.
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In large saucepan cook onions, carrots, and celery in butter until onion is tender. Stir in 2 cups of the broth, peas, and thyme. Bring to boiling; reduce heat.
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Simmer, covered, for 3 to 4 minutes or until peas are tender. Add the Morningstar Farms® Meal Starters™ Chik’n Strips, zucchini, and pepper.
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Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally.
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In small bowl whisk together the remaining broth and flour. Stir into vegetable mixture.
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Bring to a boil, stirring constantly. Boil for 1 minute.
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Spoon into casseroles. Place 1 pastry piece on top of each casserole. Press overhanging pastry firmly against side of each casserole. Cut a few slits in top of pastry to allow steam to escape.
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Bake at 400 degrees F for 20 to 25 minutes or until pastry is puffed and golden brown.
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Serve and enjoy!
Nutrition
- Calories: 324.29kcal
- Fat: 19.76g
- Saturated Fat: 6.45g
- Trans Fat: 0.16g
- Monounsaturated Fat: 9.87g
- Polyunsaturated Fat: 2.28g
- Carbohydrates: 31.78g
- Fiber: 3.61g
- Sugar: 4.58g
- Protein: 5.78g
- Cholesterol: 10.18mg
- Sodium: 148.76mg
- Calcium: 40.76mg
- Potassium: 300.98mg
- Iron: 1.97mg
- Vitamin A: 221.38µg
- Vitamin C: 17.96mg
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