Progresso Chicken Pot Pie
It really could not be more easy to transform the soups we know and love into something even more comforting for this time of year. With a few simple ingredients like heavy cream, puff pastry and mashed potatoes, you can make recipes for your family that are perfect for fall and perfect for spending more time with them.
Servings: 4 pot pies
Calories: 911kcal
Ingredients
- 2 19 ounce cans Progresso Traditional Chicken Noodle Soup
- 2 tablespoons heavy cream
- 10 ounces frozen mixed vegetables
- 1 package frozen puff pastry
- 1 large egg plus 1 teaspoon water whisked together for egg wash
Instructions
- Preheat oven to 375 degrees.
- In a large sized pot over medium high heat, add both cans of soup, heavy cream and frozen mixed vegetables and bring to boil.
- Allow soup mixture to completely thicken until it coats the back of a spoon. This step will take a while because of the additional water added to the soup from the frozen vegetables.
- Once thick, evenly divide soup mixture into individual ramekins.
- Unfold puff pastry on floured surface then cut rounds 1/2 inch larger than size of ramekins in puff pastry.
- Brush the outside of each ramekin with egg wash then place round on top folding dough over the sides of the ramekin.
- Using a knife, add two slits to the top of each puff pastry round then brush tops with egg wash.
- Bake for 35-40 minutes or until puff pastry has puffed and is golden brown and filling is nice and bubbly.
- Remove pot pies and allow to sit for at least 15 minutes then serve.
Video
Nutrition
Calories: 911kcal | Carbohydrates: 65g | Protein: 12g | Fat: 50g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 356mg | Potassium: 240mg | Fiber: 4g | Vitamin A: 3770IU | Vitamin C: 7.3mg | Calcium: 41mg | Iron: 4mg