Recipes and Cooking Chicken Pot Pies 4.0 (55) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 12, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 10 mins Total Time: 35 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 17.3 ounce package (2 sheets) frozen puff pastry sheets, thawed Nonstick cooking spray 2 pound skinless, boneless chicken thighs or breast halves, cut into 1-inch pieces 1 cup chopped onion (1 large) 1 cup chopped celery (2 stalks) 1 cup chopped carrots (2 medium) 2 cloves garlic, minced ⅔ cup all-purpose flour ½ cup half-and-half, light cream, or whole milk 3 cup regular or reduced-sodium chicken broth 1 bay leaf ¼ - ½ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup frozen baby or regular peas Directions 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. 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. Rate it Print Nutrition Facts (per serving) 492 Calories 26g Fat 36g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 492 % Daily Value * Total Fat 26g 33% Saturated Fat 2g 10% Cholesterol 99mg 33% Sodium 633mg 28% Total Carbohydrate 36g 13% Total Sugars 3g Protein 28g Vitamin C 4.1mg 21% Calcium 40.4mg 3% Iron 1.8mg 10% Potassium 348mg 7% Folate, total 36.3mcg Vitamin B-12 0.3mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.