• 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
Bring a large non-stick skillet
to Medium-High heat. Add frozen
vegetables, onions and cel
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
nutes or until golden brown.
Serving size: 1 cup, Calories: 382, Total Fat: 17g, Saturated Fat: 5g, Sodium: 679mg, Carb
ohydrates: 33g, Dietary Fiber: 4g, Protein: 8g