Shreddies Chicken Pot Pies |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This old-fashioned favourite is made easy with a buttery Shreddies crumble topping. Ingredients:
filling |
1 tablespoon butter |
1/2 cup diced onion |
1 1/2 cups diced cooked chicken |
1 1/2 cups frozen mixed vegetables |
1 (284 ml) can condensed cream of chicken soup |
3/4 cup milk |
1 teaspoon grated lemon zest (optional) |
topping |
1 1/2 cups post shreddies cereal, coarsely crushed |
3 tablespoons melted butter |
1 teaspoon herbes de provence |
Directions:
1. Filling: Heat butter or oil in large skillet. Saute onions 5 min., stirring frequently. Add chicken and vegetables; cook and stir 3 min. Stir in soup and milk; cook and stir until thoroughly blended and piping hot. If desired, stir in lemon zest.
2. Spoon mixture into 4 foil deep dish meat pie plates or 4 individual baking dishes placed on a baking sheet.
3. Topping: Combine Shreddies with butter and herbs. Sprinkle over pot pies.
4. Bake at 350 degrees F (180 degrees C) for 25 min. or until filling is bubbly.
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