California Chicken Pot Pie / Pies |
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Prep Time: 20 Minutes Cook Time: 11 Minutes |
Ready In: 31 Minutes Servings: 6 |
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These individual pot pies use California style veggies. Comfort food. Ingredients:
1 (9 inch) refrigerated unbaked pie shells |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1 cup milk |
2 cups cooked chicken, cut into 1/2-inch cubes |
1 (16 ounce) bag california-blend frozen vegetables, such as cauliflower, carrots and asparagus, thawed and drained |
1 1/3 cups french's french fried onions, divided |
1/4 teaspoon dried thyme leaves |
1/2 cup shredded swiss cheese |
Directions:
1. Preheat oven to 400. Roll out pie crust onto lightly floured board.
2. Invert 10-ounce custard cup on top of crust.
3. With sharp knife, trace around cup and cut out circle; prick several times with fork.
4. Repeat 5 more times, rerolling scraps of pie crust as necessary. Cover; set crusts aside.
5. Combine soup and milk in large bowl. Stir in chicken, vegetables, 2/3 cup French Fried Onions and thyme.
6. Spoon mixture evenly into 6 (10-ounce) custard cups.
7. Place fitted cups on baking sheet. Place 1 crust over each cup. Bake uncovered, 30 minutes or until crust is browned.
8. Sprinkle crusts with cheese; top with remaining 2/3 cup onions.
9. Bake 1 minute or until onions are golden.
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