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Have you ever made something that was so simple but so delicious that you surprise even yourself? That’s how I feel about my light chicken pot pie recipe.
During the cold winter months I love nothing more than to eat a piping hot and hearty bowl of soup for dinner, but as a mom who works full-time outside the home, I don’t have the time or energy to make one from scratch.
Most weeknights I’m busy helping the kids with their homework, sports, and activities or attending meetings, so I’m lucky if I get 30-40 minutes to make and eat dinner! I look at it as sort of my personal version of “Chopped” – what items do I have in my pantry and fridge that I can combine in a short amount of time to make something for The Hubs and me that is not only delicious and satisfying, but also conscious of our waistlines.
Canned soup is a mainstay in my pantry. You can always find a few varieties of Progresso® soup in there. I like that Progresso® soups are not condensed and don’t have a watered-down flavor. All you have to do is pop open the lid, pour the can into a pot and heat it up. It’s that simple for a bowl of hot, delicious and hearty soup!
On my last trip to Walmart, I picked up a few cans from their new Progresso® Light Soups line which features 40 delicious flavors that are under 100 calories per serving.
When I saw the Progresso® Light Chicken Pot Pie Style soup, a little lightbulb lit up over my head, and my light chicken pot pie recipe was born! While there I also opted for a can of the Progresso® Light Homestyle Vegetable and Rice soup figuring it would be a healthy option to have along with a wrap sandwich for dinner another night during the week.
Now, the genius of my light chicken pot pie recipe is that it only has two ingredients – soup and frozen puff pastry – and that it can go from stove/oven to table in less than ½ an hour! Frozen puff pastry makes a delicious, light and crisp crust for the pot pie with no mixing and no doughy mess. The only real prep I did was to let the frozen puff pastry thaw in the refrigerator the night before I made this recipe.
Here’s how I made my light chicken pot pie:
2 cans Progresso® Light Chicken Pot Pie Style soup
1 package frozen puff pastry
1 egg beaten (optional)
4 2-cup sized ramekins
- Preheat oven to 350° degrees.
- In a medium-sized saucepan over medium heat, warm the soup until it begins to simmer.
- Carefully unfold the puff pastry. Turn the ramekins upside down on the puff pastry, layer 3-4 sheets on top of each other and cut out a circle that’s slightly larger than the rim of the ramekins.
- Pour the chicken pot pie mixture into each ramekin, filling to about ¾ of the way up.
- Top chicken pot pie ramekins with the cut out circles of the puff pastry sheets.
- Beat an egg with a little bit of water and brush the tops of the puff pastry with the egg mixture, which helps the puff pastry brown.
- Cut a slip in the center of the puff pastry to allow the pie to vent.
- Place the ramekins on a rimmed baking sheet (in case of any of the pot pie bubbles over) and bake for 15-20 minutes or until the puff pastry turns a light golden brown.
- Serve immediately.
I paired our light chicken pot pies with a salad. It made for a well-balanced, filling and delicious dinner in under 30 minutes. It’s a great weeknight option and an easy way to jazz up a plain old bowl of soup!
Right now you can stock up at Walmart and SAVE $1.00 ON FOUR CANS when you buy FOUR CANS of any flavor canned Progresso® Soups by downloading this coupon before 1/31/2016.
And a bonus when you buy Progresso® soups is that you can help earn money for your children’s school via the Box Tops for Education program.
All you have to do is clip the Box Top coupon from the soup can label and send it into your school. Your school earns 10¢ for each Box Top redeemed! My children’s elementary school collects them all year-long and they use the money to buy computers, books and even athletic equipment. I like to send in a bunch of Box Tops once a month so these Progresso® soups ones will be part of my January contribution.
Now it’s your time to share. What’s your favorite type of soup?
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