Individual Chik'n Pot Pies with Puff Pastry Recipe -
Individual Chik'n Pot Pies with Puff Pastry Recipe
  • READY IN 50 mins

Individual Chik'n Pot Pies with Puff Pastry

Recipe by  

"Warm up with this vegetarian take on a comfort food classic made with creamy veggie filling and topped off with flaky puff pastry."

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Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. Measure dimensions of six 1 1/4- to 1 1/2-cup casseroles or custard cups. On lightly floured surface roll each sheet of pastry into a 16 x 12-inch rectangle. Cut pastry into 6 pieces, each piece should measure 1 inch larger than the dimensions of the casseroles. Stack pastry pieces on plate, layering wax paper between each piece. Cover with plastic wrap. Refrigerate.
  2. In large saucepan cook onions, carrots and celery in butter until onion is tender. Stir in 2 cups of the broth, peas and thyme. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or until peas are tender. Add Morningstar Farms® Meal Starters™ Chik'n Strips, zucchini and pepper. Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally.
  3. In small bowl whisk together remaining broth and flour. Stir into vegetable mixture. Bring to boiling, stirring constantly. Boil for 1 minute. Spoon into casseroles.
  4. Place one pastry piece on top of each casserole. Press overhanging pastry firmly against side of each casserole. Cut a few slits in top of pastry to allow steam to escape. Bake at 400 degrees F for 20 to 25 minutes or until pastry is puffed and golden brown.
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  • ®, ™, ©, 2009 Kellogg NA Co. Morningstar Farms® Recipes are the property of the Kellogg Company.
  • This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.
  • Click here to view this recipe's nutrition.

Reviews More Reviews

Jan 24, 2011

This pot pie makes me want to go back to every other good recipe I've ever reviewed and make them all 4s! This one stands out; it was so flavorful and delicious! I made a couple of additions: garlic and celery salt. I also had to add more vegetable broth because most of mine seemed to boil away, but that could have been because we're at high altitude. Next time, I'll skip the pepper, but other than that, it was perfect!

Aug 09, 2010

A very creative way to enjoy a vegetarian style meal. This was an easy recipe to make, I made the recipe just as was written.

Jan 04, 2011

My husband loved this - and since i'm the veggi in the family (and the cook) he has had to eat ALOT of soy products, hahaha, but he thought this one was really good, and has actually asked me to make it several times since, thanks for sharing!

Dec 13, 2010

Pretty good. I'm not a fan of peas so I used acorn squash instead. Next time I will add green beans. Also, next batch I will substitute corn meal instead flour as the thickener.

Jun 29, 2011

This was just ok. I did not care for the consistency of the morningstar chicken. Also, the peas almost take over the pot pie. I like peas, but some other vegetables would really add to this dish. I didn't care for it enough to modify the recipe and try again.


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