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

• 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 nonstick cooking spray. Se
t aside.
Bring a large non-stick skillet to Medium-High heat. Add frozen vegetables, onions and cel
ery. Sauté until vegetables are warmed through.
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 thickene
d. Add parsley, salt, pepper, and chicken. Stir to combine.
Pour chicken mixture into prepared baking pan. Top with squares of puff pastry. Bake 20 mi
nutes or until golden brown.

Nutritional Information

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


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