Individual Chicken Potpies

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Photo by Monica Buck
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 572 calories
    • Fat 32 g
    • Sat Fat 6 g
    • Cholesterol 61 mg
    • Sodium 1221 mg
    • Protein 25 mg
    • Carbohydrate 46 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 71 mg
  • August 2004

Ingredients

  1. Check 1 8-ounce bag frozen mixed vegetables
  2. Check 2 refrigerated piecrusts (such as Pillsbury)
  3. Check 1 10 3/4-ounce can cream of chicken soup
  4. Check 1/2cup milk
  5. Check 2cups chopped cooked chicken or turkey
  6. Check 1/2teaspoon garlic salt
  7. Check 1/2teaspoon black pepper

Directions

  1. Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes.
  2. Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 1/2 inches in diameter, 1 1/4 inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit.
  3. In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top.
  4. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.