Ingredients
1pkgfrozen puff pastry
1cuponions
1cupcarrots
1cupcelery
2tbspbutter,or margarine
2½cupsvegetable broth
1cuppeas,fresh or frozen
1tbspfresh thyme
1pkgMorningstar Farms® Meal Starters™ Chik’n Strips
1cupzucchini
¼tsppepper
¼cupall purpose flour
Preparation
Measure dimensions of six 1¼- to 1½-cup casseroles or custard cups.
On lightly floured surface roll each sheet of pastry into a 16×12-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.
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 the Morningstar Farms® Meal Starters™ Chik’n Strips, zucchini, and pepper.
Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally.
In small bowl whisk together the remaining broth and flour. Stir into vegetable mixture.
Bring to a boil, stirring constantly. Boil for 1 minute.
Spoon into casseroles. Place 1 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 400 degrees F for 20 to 25 minutes or until pastry is puffed and golden brown.
Serve and enjoy!
