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Mini Chicken Pot Pies with Sliced Pears

Course Main Course
Cuisine American
Keyword bake, carrots, celery, mini chicken pot pies, peas, zucchini
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 323kcal

Ingredients

  • 4 medium potato, red
  • 2 medium carrot
  • 1 stalk celery
  • 1/4 medium onion
  • 1/8 teaspoon black pepper, ground
  • 1 medium zucchini
  • 1/2 cup green peas, frozen
  • 10 3/4 ounce soup, cream of chicken, canned, condensed
  • 1/2 cup sour cream
  • 1/4 cup yogurt, plain
  • 5 ounce chicken, canned
  • 4 ounce puff pastry, frozen, ready-to-bake
  • 1 large egg

Serve With

  • 4 medium pear

Instructions

  • Preheat oven to 425° F.
  • Dice potatoes, carrots, celery, onion, and zucchini. Set aside separately.
  • Boil potatoes until nearly soft, and sauté remaining veggies until tender. Mix the two together, then season with pepper.
  • In a medium bowl, whisk together soup, sour cream, and yogurt.
  • Drain chicken and add to soup mixture, along with all the cooked veggies and the frozen peas. Mix well, then equally divide among small ramekins, souffle dishes, or oven-safe bowls.
  • Unfold puff pastry onto work surface and roll out into a 12-inch square. Cut square into 8 equal, smaller squares.
  • Top each ramekin with pastry, folding the edges down onto the rim of each dish.
  • Whisk the egg in a small bowl, then brush egg wash over the top of the crusts (but not the edges).
  • Cut a small X in the center of each crust, and pierce all over with a fork.
  • Bake 15-20 minutes until tops are golden brown and filling is heated through.
  • Serve with pears on the side.

Nutrition

Calories: 323kcal | Carbohydrates: 44g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 428mg | Fiber: 7g | Sugar: 13g