Individual Chicken Pot Pie

This potpie is delicious, low in fat and super comforting. And the best thing about it....takes little to no time. You wont be in the kitchen for hours slaving away. I really like this recipe and have done if a few different ways...We have made individual servings, used pie crust, used all different veggies. And its something that is loaded with veggies that the kids and hubby will eat. This is our favorite version of this recipe.

Ingredients:
3 chicken breast
1 can fat free condensed cream of chicken soup
1 pkg frozen puffed pastry
2 med potatoes
1/2 cup chopped onion
1/4 cup corn
2 cups frozen veggies of your choice thawed
1 egg

To Prepare:
Lay out puff pastry so it will thaw. Cook chicken breast in oven on 400 for 15-20 min. Poke with a fork. If juices run clear it is done. (you can also use leftover chicken or a precooked rotisserie chicken) cut chicken into bite sized cubes. Set chicken aside. Peel and chop potatoes into small 1inch cubes. Boil the potatoes until tender. Drain them and put them in a bowl. Add onion, cream of chicken, corn and chicken. Add thawed frozen veggies. Mix everything together. Place in small oven safe dishes. Take puff Pastry and trace around your bowls. Place that puff pastry right on top of the bowl. cut a slit in the top for a vent. (I used a small cookie cutter heart) Scramble the egg in a small bowl and brush the top of the pastry. This will make it that beautiful brown color. Bake on a cookie sheet. Use the directions for the puff pastry. When the puff pastry is done, serve. Careful....its Hot!

If you don't have the small ceramic dishes, you can use a pie dish, or casserole dish. Make it family sized.