Individual Chicken Potpies

Individual Chicken Potpies
Monica Buck
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Hands-On Time
15
minutes
Total Time
60
minutes
Other Time
0
minutes
Serves 4

Ingredients

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

 

 

Rachel Hardage, Elizabeth Wells
August 2004

Nutritional Information

  • Per Serving
  • Calories 572
  • Calcium 71 mg
  • Carbohydrate 46 g
  • Cholesterol 61 mg
  • Fat 32 g
  • Fiber 3 g
  • Iron 3 mg
  • Protein 25 mg
  • Sat Fat 6 g
  • Sodium 1221 mg
What does this mean? See Nutrition 101.

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