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Chicken Pot Pie
Prep Time:
10 minutes
Cook Time:
25 minutes
Makes:
4 servings
Ingredients

• 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

Directions


1. Preheat oven to 400°F. Spray an 8x8-inch baking pan with nonsti
ck cooking spray. Set aside.
Bring a large non-stick skillet to Medium-High heat. Add frozen vegeta
bles, onions and celery. Sauté until vegetables are warmed thro
ugh.
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
combine.
Pour chicken mixture into prepared baking pan. Top with squares of puf
f pastry. Bake 20 minutes or until golden brown.

Nutritional Information


Serving size: 1 cup, Calories: 382, Total Fat: 17g, Saturated Fat: 5g,
Sodium: 679mg, Carbohydrates: 33g, Dietary Fiber: 4g, Protein: 8g

Source


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