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Individual Chicken Potpies

Monica Buck
Serves 4 Hands-On Time: 15m Total Time: 1hr 00m

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.
By Rachel Hardage, Elizabeth Wells,  September 2004
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Quick Tip

As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Nutritional Information

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

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