Monday, November 1, 2010

Individual Chicken Pot Pies

I have had such a great response on recipes so I will start posting them! I hope they help some of you prepare easy, delicious dinners! This one is brought to you by: Rebecca Black Hyer! Thanks Becca!

Individual Chicken Pot Pies

1 8 oz. bag frozen mixed vegetables

2 refrigerated piecrusts

1 can cream of chicken soup

½ c. milk

2 c. chopped cooked chicken or turkey

½ tsp. garlic salt

½ tsp. black pepper

½ c. grated cheddar cheese

Preheat oven to 375°. Defrost the vegetables in the microwave about 3 min. Cut 2 piecrusts into quarters, to yield 8 pieces. Coat the inside of 4 small pans or glass dishes with cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit. In a large bowl, stir together the soup & milk; add remaining ingredients. Spoon about 2/3 c. of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top. Place on a baking sheet and bake for 35-45 min. or until golden brown.

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