Combine peas and carrots, onions, and parsnip in a large saucepan. Add 1 cup broth. Bring mixture to boiling; reduce heat. Simmer, covered, 3 to 5 minutes or until vegetables are softened. Stir in milk.
Chicken pot pie on-the-go. We didn't think it could be done ... until now. Just make it a pocket!
Servings and Ingredients
|¾ c. Hy-Vee frozen peas and carrots|
|⅓ c. Hy-Vee Short Cuts finely chopped white onions|
|1 (3-oz.) parsnip, peeled and chopped|
|1 c. plus 2 tbsp. Hy0Vee 33% less-sodium chicken broth, divided|
|½ c. Hy-Vee 2% reduced-fat milk|
|2 tbsp. Hy-Vee cornstarch|
|¾ c. chicken, cooked and chopped|
|1 tbsp. Italian parsley, finely chopped|
|1 tsp. fresh thyme, finely chopped|
|¼ tsp. Hy-Vee salt|
|⅛ tsp. Hy-Vee ground black pepper|
|¼ tsp. poultry seasoning|
|1 (17.3-oz.) pkg. frozen puff pastry sheets, (2 sheets), thawed|
|1 Hy-Vee large egg, beaten|
Things To Grab
- Large saucepan
- Rimmed baking pan
- Parchment paper
- Silicone pastry brush
Combine remaining 2 tablespoons chicken broth and cornstarch. Stir mixture into saucepan. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in chicken, parsley, thyme, salt, black pepper, and poultry seasoning. Cool mixture for 20 minutes.
Preheat oven to 350 degrees. Line a rimmed baking pan with parchment paper. Unfold thawed puff pastry sheets. Cut each sheet lengthwise into three portions. Roll each portion out to 4x10-inches.
Spoon 1/3 cup chicken filling on half of each rectangle, 1/4-inch from edge.
Lightly moisten dough edges. Fold unfilled dough over filling; press with a fork to seal. Place pockets on prepared baking pan.
Cut vent holes in pocket tops; lightly brush beaten egg over pocket tops. Bake 20 to 25 minutes or until golden. Let stand 10 minutes before serving.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 40mg
- Sodium: 560mg
- Total Carbohydrates: 47g
- Protein: 12g