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Creamy Herbed Chicken Pot Pie
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Yield: 8 servings, 1 cup (250 mL) each
| Ingredients |
Weights |
Measures |
| non-hydrogenated margarine |
- [10 g] |
1 Tbsp. [15 mL] |
| onions, chopped |
12 oz. [340 g] |
2 cups [500 mL] |
| fresh mushrooms, quartered |
1 lb. [450 g] |
1-1/4 qt. [1.25 L] |
| boneless skinless chicken breasts, cut into bite-size pieces |
1 lb. [675 g] |
- [-] |
| PHILADELPHIA Herb & Garlic Cream Cheese Spread |
8 oz. [225 g] |
1 cup [250 mL] |
| 25%-less-sodium chicken broth |
6 oz. [170 g] |
3/4 cup [175 mL] |
| frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained |
11 oz. [310 g] |
2 cups [500 mL] |
| prepared pastry |
11-1/2 oz. [325 g] |
- [-] |
| eggs, beaten |
2 fl oz [-] |
1 each |
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Instructions:
MELT margarine in roundeau on medium heat. Add onions; cook and stir 10 min. or until tender. Add mushrooms; cook 12 to 15 min. or until lightly browned, stirring occasionally. Add chicken; cook and stir 5 to 10 min. or until chicken is done. Add cream cheese spread and broth; cook and stir until cream cheese is completely melted and sauce is well blended. Stir in mixed vegetables.
SPOON 1 cup (250 mL) chicken mixture into each of 32 (1-cup/250-mL) ramekins (or into 8 ramekins for trial recipe). Brush tops of chicken mixture and inside top edges of ramekins with some of the egg. Cut pastry into circles to fit tops of ramekins. Place 1 pastry circle over filling in each ramekin; seal and flute edge. Brush pastry with remaining egg. Cut slits in crusts to permit steam to escape.
BAKE in 375ºF-standard oven 30 min. or until golden brown
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