Recipe: Individual Chicken Pot Pies (using puff pastry)

INDIVIDUAL CHICKEN POT PIES

"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. "

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, divided use
1 teaspoon poultry seasoning
2 cups cubed cooked chicken breast
1 cup frozen sweet peas, thawed
1 (17.3 oz) package frozen puff pastry sheets, thawed

1. Heat oven to 400 degrees F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray.

2. 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 (undiluted) soup, half-and-half, sherry, water, 1 teaspoon of the parsley, the poultry seasoning, chicken and peas; heat to boiling. Remove from heat.

3. Cut 8 (4-inch) squares from puff pastry.

4. 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.

5. Bake 30 to 35 minutes or until pastry is puffed and golden brown. Cool 5 minutes before serving.

Makes 8 servings

1 Serving: Calories 540; Total Fat 29g (Saturated Fat 7g, Trans Fat 6g); Cholesterol 35mg; Sodium 530mg; Total Carbohydrate 48g (Dietary Fiber 2g); Protein 18g Exchanges: 3 Starch, 1/2 Vegetable, 1 Very Lean Meat, 51/2 Fat Carbohydrate Choices: 3

Source: Betty Crocker Cookbook, 11th edition, September 27, 2011