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Add a photoServings: 6
Ingredients
- 1 x rotisserie chicken
- 1 sht Pepperidge Farm frzn puff pastry
- 6 med potatoes, about 1 1/2 pounds
- 1 1/2 c. sliced carrots
- 1 c. frzn peas Salt, pepper to taste
- 2 can Campbell's condensed cream of chicken soup
- 2 x soup cans lowfat milk
- 1 1/2 tsp sugar
Directions
- Remove skin from chicken and shred meat into bite-size chunks. Measure 4 c. and set aside, reserving any remaining chicken for another use. Remove puff pastry sheet from box and thaw at room temperature. Meanwhile, scrub potatoes and cut into 1/2 inch cubes (peeling is not necessary). Place in large pot along with carrots. Barely cover with warm water. Cover; bring to a boil and simmer till vegetables are just tender, about 10 min. Place frzn peas in a strainer. Pour potatoes and carrots over peas in strainer and drain. Season with salt and pepper.
- In same pot, combine soup and lowfat milk, stirring till smooth. Heat to a simmer.
- Stir in sugar. Add in shredded chicken and vegetables and simmer till warmed through.
- Unfold pastry sheet and roll out on a lightly floured board to a rectangle slightly larger than a 9 inch by 12 inch pan. Pour warm filling into pan. Moisten edges of pastry and place over filling, moistened edges down. Fold edges over rim of pan and press to seal. Bake at 400 degrees for 20 min, or possibly till pastry is golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 6 servings | |
| Calories 286 | |
| Calories from Fat 75 | 26% |
| Total Fat 8.34g | 10% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 991mg | 41% |
| Potassium 865mg | 25% |
| Total Carbs 45.53g | 12% |
| Dietary Fiber 6.1g | 20% |
| Sugars 5.71g | 4% |
| Protein 7.81g | 12% |
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