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Nutrition Facts
Serving Size 377 g
(Approx. 4 Servings)
Amount Per Serving
Calories 670 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 5 g 27%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 840 mg 35%
Total Carbohydrate 84 g 28%
Dietary Fiber 6 g 25%
Sugars 9 g
Protein 33 g
Vitamin A 2% • Iron 30%
Vitamin C 2% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Pot Pie

Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 non-stick cooking spray
16 Oz frozen mixed vegetables with peas & carrots
1/2 yellow onion, finely diced
1/2 cup(s) celery, finely diced
3/4 cup(s) H-E-B Chicken Broth
1/4 cup(s) H-E-B Select Ingredients 2% Milk
1 1/2 Tbsp H-E-B All Purpose Flour
1 Tbsp dried parsley
1/2 Tsp kosher salt
1/2 Tsp ground black pepper
8 Oz chicken breast, cooked and cubed
1 puff pastry sheet, cut into squares
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Instructions

1
Preheat oven to 400°F. Spray an 8x8 baking pan with non-stick cooking spray. Set aside.
2
Bring a large non-stick skillet to medium-high heat. Add frozen vegetables, onions and celery. Sauté until vegetables are warmed through.
3
Meanwhile, in a small saucepan, heat broth and milk. Do not boil.
4
Add flour to the vegetables; cook 12 minutes; whisk in broth mixture. Cook until thickened. Add parsley, salt, pepper, and chicken. Stir to combine.
5
Pour chicken mixture into prepared baking pan. Top with squares of puff pastry. Bake 20 minutes or until golden brown.

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