MINI CHICKEN POT PIES


PREP TIME 25 MIN. – COOK TIME 25 MIN. – READY IN 50 MIN. – SERVINGS 12 1 (12 oz) bag frozen


Steam Ready Mixed Vegetables 1½ cups shredded rotisserie chicken


½ (10.5 oz) can 98% fat-free condensed cream of chicken soup


¼ tsp dried thyme Cooking spray


Flour, as needed for dusting 1 (17.3 oz) pkg frozen puff pastry sheets, thawed 1 large egg


STEP 1 Preheat oven to 425°F. Microwave the mixed vegetables according to package directions and cool slightly. In a medium bowl, combine vegetables, chicken, condensed soup, thyme, and ¼ cup water. Season well with salt and pepper. STEP 2 Generously coat cups of a 12-cup muffin pan with cooking spray. On a surface lightly dusted with flour, roll 1 puff pastry sheet into a 12x12-inch square. Cut into 6 equal squares. Press puff pastry squares into muffin cups. Repeat with remaining puff pastry sheet. STEP 3 Divide chicken mixture among puff pastry cups (about 3 tbsp filling each). Fold the corners of the puff pastry over filling so they meet in the middle and pinch together. In a small bowl, beat the egg with 1 tbsp water and brush over tops. Bake 20–25 min., until crust is golden and crisp.


PER SERVING: 284 CALORIES, 18G FAT, 5G SATURATED FAT, 25MG CHOLESTEROL, 207MG SODIUM, 23G CARBOHYDRATE, 2G FIBER, 0G SUGAR, 8G PROTEIN 36


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52