• 4servings
  • 55minutes
  • 730calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, D
MineralsFluorine, Chromium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 sheet frozen puff pastry (from 17 1/3-oz package), thawed as directed on package

  2. 1 tablespoon butter or margarine

  3. 2 tablespoons finely chopped shallots

  4. 2 cups chopped cooked chicken

  5. 2 cup frozen peas and carrots

  6. 1 jar (16 oz) Alfredo pasta sauce

  7. 1 teaspoon dried thyme leaves

  8. 1 egg

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each custard cup, letting corners hang over sides.

  2. In 10-inch skillet, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves; stir well.

  3. Spoon mixture into pastry-lined custard cups. Fold corners over filling, pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.

  4. Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.


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