• non-stick cooking spray
1 pkg. (16 oz.) frozen mixed vegetables with peas & carrots
1/2 small onion, finely diced
1/2 c. celery, finely diced
3/4 c. H-E-B Chicken Broth
1/4 c. H-E-B 2% Milk
1 1/2 c. H-E-B All Purpose Flour
1 Tbsp. dried parsley
1/2 tsp. H-E-B Kosher Salt
1/2 tsp. ground black pepper
8 oz. chicken breast cooked and cubed
1/2 (17 oz. pkg.) puff pastry, cut into squares
1. Preheat oven to 400°F. Spray
an 8x8-inch baking pan with nonsti
cooking spray. Set aside.
Bring a large non-stick skillet
to Medium-High heat. Add frozen
bles, onions and celery. Sauté
until vegetables are warmed thro
Meanwhile, in a small saucepan,
heat broth and milk. Do not boil.
Add flour to the vegetables; cook
1–2 minutes; whisk in broth mixture.
Cook until thickened. Add parsley, salt,
pepper, and chicken. Stir to
Pour chicken mixture into
prepared baking pan. Top with
squares of puf
f pastry. Bake 20
minutes or until golden brown.
Serving size: 1 cup, Calories: 382, Total Fat: 17g, Saturated Fat: 5g,
Sodium: 679mg, Carbohydrates: 33g, Dietary Fiber: 4g, Protein: 8g