Ingredients
1
tablespoon olive oil
1
cup diced unpeeled red potatoes
1
medium carrot, thinly sliced (1/2 cup)
1
medium stalk celery, thinly sliced (1/2 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
2
cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 45% less sodium
1
cup fat-free or regular half-and-half
1/2
cup dry sherry, nonalcoholic wine or chicken broth
3/4
cup water
1 1/2
teaspoons parsley flakes
1
teaspoon poultry seasoning
2
cups cubed cooked chicken breast
1
cup frozen sweet peas, thawed
1
package (17.3 oz) frozen puff pastry sheets, thawed
Preparation
Heat oven to 400°F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray.
In 3-quart saucepan, heat oil. Cook potatoes, carrot, celery, onion and garlic over medium heat about 10 minutes, stirring occasionally, until vegetables are tender. Stir in soup, half-and-half, sherry, water, 1 teaspoon of the parsley, the poultry seasoning, chicken and peas; heat to boiling. Remove from heat.
Cut 8 (4-inch) squares from puff pastry.
Place ramekins on cookie sheet. Divide chicken mixture evenly among ramekins. Top each ramekin with puff pastry square. Sprinkle with remaining 1/2 teaspoon parsley.
Bake 30 to 35 minutes or until pastry is puffed and golden brown. Cool 5 minutes before serving.
