Description

Deliciously flaky puff pastry crowns these homemade individual chicken pot pies, filled with tender rotisserie chicken, vegetables, and a creamy herb-infused sauce. Perfect for comforting weeknight dinners or make-ahead meals that can be frozen for later enjoyment.

Ingredients

Units Scale

1 small rotisserie chicken, skin and bones removed, chopped (550 grams cleaned chicken)
24 oz frozen mixed vegetables (680 grams)
2 1/2 cups Swanson Chicken Cooking Stock, Unsalted (20 fl oz)
2 cans (10.5 oz each) Campbell’s Healthy Choice Cream of Mushroom Soup
1 medium sweet onion, chopped (250 grams)
2 ribs celery, chopped (70 grams)
5 cloves garlic, minced (20 grams)
2 tbsp unsalted butter
2 tbsp all purpose flour (16 grams)
2 tsp fresh thyme leaves, roughly chopped
1 tsp ground mustard
1 tsp sea salt (or to taste)
1/2 tsp chili powder
1/4 tsp black pepper

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Instructions

Prepare for Baking: Pre-heat oven to 400°F. Arrange individual oven-safe baking or meal prep dishes on a baking sheet, ensuring they’re ready to receive your pot pie filling and can withstand high baking temperatures.
Create the Base Sauce: In a pot, melt butter over medium-high heat. Once hot, add onion, celery, garlic, and fresh thyme. Cook while stirring for about 5 minutes until vegetables become tender. Sprinkle flour over the vegetables and stir to coat evenly, ensuring no dry flour remains visible. This forms the essential roux that will thicken your sauce.
Develop the Filling: Add chicken stock and cream of mushroom soup to the pot, whisking thoroughly to prevent flour clumps. Bring the mixture to a boil for 1-2 minutes to activate the thickening agents, then remove from heat and allow to cool slightly before proceeding.
Prepare the Pastry Tops: Unroll the thawed puff pastry onto a lightly floured surface. Trim pieces to fit the opening of your baking dishes, preferably using square dishes to minimize waste. If you need to join pastry pieces, lightly wet the edges and press them together firmly. Create decorative crimped edges using your fingers, then cut an “X” in the center of each pastry square to allow steam to escape during baking.
Apply Egg Wash: Whisk together egg and water to create an egg wash. Brush this mixture over the top and edges of each pastry square to promote beautiful golden-brown coloration during baking. Skip this step if you plan to freeze the pot pies for later use.
Assemble the Pot Pies: Mix the frozen vegetables and chopped rotisserie chicken into the cooled soup mixture. Distribute this filling evenly among your 6 baking dishes, aiming for approximately 2 cups of filling per serving.
Top with Pastry: Gently place each prepared pastry square on top of the filling in each dish. Carefully press the corners down if they extend above the dish edge, but avoid pressing the pastry into the filling to maintain separation between crust and filling.
Bake to Perfection: Bake at 400°F for 35 minutes, then increase the temperature to 450°F and move to the top rack for the final 10 minutes. The pastry should puff up, become flaky, and develop a rich golden-brown color, indicating it’s perfectly cooked.

Notes

For tracking purposes, scan the barcode or search for “Peanut Butter and Fitness Easy Individual Chicken Pot Pies” in My Fitness Pal.

Freezing and Baking from Frozen:

Skip the egg wash step when preparing for freezing
Assemble pot pies in 2-cup Souper Cubes instead of glass dishes
Freeze unbaked pot pies completely
To bake from frozen: Preheat oven to 400°F, place frozen pot pies in oven-safe baking dishes
Cover with foil and bake for 40 minutes
Remove foil, apply egg wash, increase temperature to 425°F, and move to top rack
Continue baking for 45-55 minutes until crusts are deep golden brown
Cool to safe temperature before serving

For best results, use high-quality puff pastry and rotisserie chicken. You can customize the vegetable mix according to preference, and adjust seasonings to taste for a personalized comfort meal.

Nutrition

Serving Size: 1 pot pie
Calories: 520
Sugar: 4g
Sodium: 780mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 25g
Cholesterol: 85mg