INDIVIDUAL CHICKEN POTPIES
Source of Recipe
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List of Ingredients
a.. 2 refrigerated pie crusts (Pillsbury's new rolled crusts)
b.. 10 3/4-ounce can cream of chicken soup
c.. 1/2 cup milk
d.. 2 cups chopped cooked chicken
e.. 1 cup frozen mixed vegetables, defrosted
f.. 1/2 teaspoon garlic salt
g.. Freshly ground black pepper
Recipe
Preheat oven to 375 degrees. Spritz the inside of 4 small aluminum-foil
pans (4 1/2 inches in diameter and 1 1/4 inches deep) or ovenproof
ramekins with vegetable cooking spray. Place them on a baking tray. Remove
pie crusts from refrigerator and allow to stand at room temperature for
15 minutes.
In a bowl, stir together the soup and the milk; add the remaining
ingredients. Divide the filling among the pans or ramekins, about 1 cup for
each.
Unroll the pie crusts and, using a sharp paring knife, cut out pastry
for a topping. (There will be wasted dough, but a bottom crust isn't
necessary.) Top each potpie with pastry and pinch around the top. Cut two
slits in the top crust.
Bake 35 to 45 minutes or until the crust is brown and the filling
bubbly.
Makes 4 potpies. They freeze well.
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