Individual Chicken Pot Pies

BETTY CROCKER(1)
Sam Ham: "This recipe is amazing. I ended up leaving the po…" Read More
15Ingredients
75Minutes
170Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 1 cup red potatoes (diced unpeeled)
  • 1 medium carrot (thinly sliced, 1/2 cup)
  • 1 stalk celery (thinly sliced, 1/2 cup)
  • 1 onion (medium, chopped, 1/2 cup)
  • 2 cloves garlic (finely chopped)
  • 2 cans fat (10 3/4 oz each condensed 98%, free cream of chicken soup with 45% less sodium)
  • 1 cup half-and-half (fat-free or regular)
  • 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 cooked chicken breast (cubed)
  • 1 cup frozen sweet peas (thawed)
  • 17 5/16 ounces frozen puff pastry sheets (thawed)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    170Calories
    Sodium10% DV230mg
    Fat17% DV11g
    Protein8% DV4g
    Carbs5% DV15g
    Fiber8% DV2g
    Calories170Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol20mg7%
    Sodium230mg10%
    Potassium390mg11%
    Protein4g8%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A60%
    Vitamin C15%
    Calcium10%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Sam Ham a year ago
    This recipe is amazing. I ended up leaving the potatoes out and putting corn and extra carrots and celery. I also added parsley, adobo, and pepper to the veggies before sautéing them. It seemed a bit soupy, but it wasn’t. I used buttered crescent rolls for the crust. One on the bottom and one over the top. Highly recommend!

    PlanShop