Mini Chicken and Veggie Pot Pies Recipe
Looking for a savory dinner using Progresso® broth? Then try this hearty chicken pot pie that’s baked to perfection.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pillsbury.com.
Cooking tools:
- Muffin tin
- Pastry brush
- Oven
- Stove
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Baking sheet
- Cooling rack
- Fork
- Paring knife
- Rolling pin
Ingredients
- 1/2 cup butter
- 2 medium leeks, sliced
- 1/2 cup all-purpose flour
- 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
- 3 cups chopped cooked chicken
- 1 1/2 cups frozen diced hash brown potatoes with onions and bell peppers
- 1 cup julienne carrots
- 1/3 cup chopped fresh Italian (flat-leaf) parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 package (17.3 oz) frozen puff pastry sheets, thawed
- 1 egg, beaten
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