can (10-3/4 ounces) condensed cream of chicken soup
1
cup half 'n' half or milk
2
cups (10 ounces) cooked chicken, cut into 1/2-inch cubes
1
bag (16 ounces) California-style frozen vegetable combination, such as cauliflower, carrots and asparagus, thawed and drained*
1-1/3
cups French's® French Fried Onions, divided
1/4
teaspoon dried thyme leaves
1/2
cup (2 ounces) shredded Swiss cheese
*Or, substitute any package of combination vegetables for California-style vegetables.
Prep Time
15 minutes
Cook Time
31 minutes
Preheat oven to 400°F. Roll out pie crust onto lightly floured board. Invert 10-ounce custard cup on top of crust. With sharp knife, trace around cup and cut out circle; prick several times with fork. Repeat 5 more times, rerolling scraps of pie crust as necessary. Cover; set crusts aside.
Combine soup and half 'n' half in large bowl. Stir in chicken, vegetables, 2/3 cup French Fried Onions and thyme. Spoon mixture evenly into 6 (10-ounce) custard cups. Place filled cups on baking sheet. Place 1 crust over each cup. Bake, uncovered, 30 minutes or until crust is browned.
Sprinkle crusts with cheese; top with remaining 2/3 cup onions. Bake 1 minute or until onions are golden.
Note
Filling may be baked in 9-inch pie plate. Top with uncut 9-inch pie crust. Bake at 400°F 35 minutes or until crust is golden. Top with cheese and remaining 2/3 cup onions. Bake 1 minute or until onions are golden.
Prepare-Ahead Tips
Pot pies may be prepared ahead, baked and frozen. Do not top with cheese and remaining onions before freezing. To reheat: Microwave individual pies in microwavable dishes on HIGH 5 minutes or until heated through. Top with remaining cheese and 2/3 cup onions. Microwave 1 minute or until onions are golden. Or, prepare pies as above. Do not bake. Cover; freeze. Bake at 400°F 40 minutes or until heated through and crust is golden. Top with cheese and remaining 2/3 cup onions. Bake 1 minute.
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