Rating: 4 stars
55 Ratings
  • 5 star values: 29
  • 4 star values: 9
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 4
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
25 mins
bake:
10 mins
total:
35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. On a lightly floured surface, roll each pastry sheet to a 10-inch square; cut each into four 5-inch squares. Set aside.

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  • Lightly coat a Dutch oven with cooking spray; heat Dutch oven over medium heat. Add chicken; cook until light brown, stirring occasionally. Stir in onion, celery, carrots, and garlic. Cook, covered, over medium heat for 5 to 7 minutes or until vegetables are tender, stirring occasionally.

  • Stir flour into chicken mixture; cook and stir for 3 minutes. Gradually stir in half-and-half until combined. Add broth, bay leaf, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in frozen peas. Remove from heat. Remove and discard bay leaf.

  • Spoon hot chicken mixture into eight 10-ounce individual ramekins or baking dishes. Top with pastry squares. Bake for 10 to 12 minutes or until pastry is golden.

Nutrition Facts

492 calories; fat 26g; cholesterol 99mg; saturated fat 2g; carbohydrates 36g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 28g; vitamin a 2672.5IU; vitamin c 4.1mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 7.3mg; vitamin b6 0.4mg; folate 36.3mcg; vitamin b12 0.3mcg; sodium 633mg; potassium 348mg; calcium 40.4mg; iron 1.8mg.
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