Chicken Stew Pot Pies
20 min
6 servings
430 calories
Ingredients
1⁄2 pkg (14 oz/397 g) frozen puff pastry, thawed
1 egg
3 Onion Dip Mix or Minced Garlic, to taste
1 pkg Home-Style Chicken Stew Seasoning
2 1⁄2 cups water, divided
1 large potato, Russet or Yukon Gold
2 carrots
2 stalks celery
1 tbsp oil
1 lb (450 g) boneless, skinless chicken breasts
1⁄2 lemon
1 cup frozen peas
Instructions
Preheat oven to 425° F.
Roll out puff pastry until flattened into a 6" square. Cut into six pieces; cut small slits with the tip of a small knife. Place pastry pieces on 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner.
In a small bowl, whisk egg. Brush over pastry. Bake until slightly puffed and golden brown, about 15 min. Sprinkle with dip mix once cooked.
Meanwhile, in a bowl, combine seasoning with 2 cups water. Set aside.
Peel and cube potato. Dice carrots and celery. In Multipurpose Steamer combine potatoes, carrots, and celery with 1⁄2 cup water. Cover and microwave on high for 8 min or until veggies are tender.
Meanwhile, heat oil in large sauté pan. Cube chicken. Add chicken to pan; stir-fry until golden and cooked through, about 4–5 min. Finely grate 1 tsp lemon peel.
Stir in reserved seasoning mixture, cooked veggies (including any liquid in the steamer), and lemon peel to pan. Bring a boil, then stir in frozen peas. Cook until warmed through, 1 more min.
Serve stew in bowls and top with pastry.
Nutritional Information
Per serving: Calories 430, Fat 19 g (Saturated 5 g, Trans 0.1 g), Cholesterol 100 mg, Sodium 430 mg, Carbohydrate 39 g (Fiber 4 g, Sugars 5 g), Protein 26 g.
Tips
Puff pastry thaws best overnight in the fridge; roll it out when it is still cold to the touch.
Make it vegetarian: Swap chicken with 2 cans (14 oz/398 ml each) lentils, drained and rinsed.
Perfectly Balance Your Plate
Serve with 1 cup sliced veggies.