Individual Chik'N Pot Pies With Puff Pastry

1. 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. 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(R) Meal StartersTM Chik'n Strips, zucchini and pepper. Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally.

3. 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. 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 400u00b0F for 20 to 25 minutes or until pastry is puffed and golden brown.

5. 5

   (R), TM, 2009 Kellogg NA Co Morningstar Farms(R) Recipes are the property of the Kellogg Company.

* Per serving · 4 servings · Values may vary.