Chicken Stew Pot Pies

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

Preparation

1. Preheat oven to 425° F.
2. 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.
3. 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.
4. Meanwhile, in a bowl, combine seasoning with 2 cups water. Set aside.
5. 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.
6. 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.
7. 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.
8. Serve stew in bowls and top with pastry.