Easy Chicken and Vegetable Pot Pie

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 can (15 ounces) cream of chicken soup
• 1 cup Almond Breeze Almond Milk, unsweetened
• 1/2 cup frozen peas
• 1 sheet puff pastry, thawed
• 1 egg, beaten for egg wash

Preparation Time:

20 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cook the chicken breasts in a skillet over medium heat until browned on both sides.
3. Remove the chicken and set aside.
4. Add the carrots, celery, and onion to the skillet and cook until softened.
5. Stir in the cream of chicken soup, Almond Breeze Almond Milk, and peas. Bring to a simmer.
6. Return the chicken to the skillet and stir well.
7. Transfer the mixture to a greased 9-inch baking dish.
8. Roll out the puff pastry sheet and cut into 8 equal squares.
9. Place the pastry squares over the filling, trimming the edges as needed.
10. Brush the pastry with egg wash and bake for 25-30 minutes, or until the pastry is golden brown.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 350
• Fat: 15g
• Protein: 25g
• Carbohydrates: 25g
• Fiber: 3g

Dish Characteristics:

• Creamy and savory
• Tender chicken and vegetables
• Flaky puff pastry
• Almond flavor adds a subtle sweetness

User Comments:

• "This pot pie is so easy to make and it's delicious! I love the creamy texture and the flakey pastry."
• "The almond milk adds a unique flavor that makes this pot pie stand out."
• "This is a great comfort food for a cold winter night."
• "I made this for my family and they loved it! It's a perfect meal for a weeknight."
• "This recipe is so versatile, you can add any vegetables you like."

Special Precautions and Tips:

• Be sure to cook the chicken thoroughly before adding it to the filling.
• If you don't have a puff pastry sheet, you can use crescent roll dough instead.
• To make a gluten-free version, use gluten-free puff pastry and flour.
• This pot pie can be made ahead of time and reheated when ready to serve.