 California Chicken Pot Pies
Makes 6 servings
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Image © Publications International, Ltd.
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California Chicken Pot Pies
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Ingredients
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1
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(9-inch) refrigerated unbaked pie crust
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1
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can (10-3/4 ounces) condensed cream of chicken soup
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1
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cup half 'n' half or milk
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2
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cups (10 ounces) cooked chicken, cut into 1/2-inch cubes
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1
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bag (16 ounces) California-style frozen vegetable combination, such as cauliflower, carrots and asparagus, thawed and drained*
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1-1/3
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cups French's® French Fried Onions, divided
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1/4
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teaspoon dried thyme leaves
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1/2
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cup (2 ounces) shredded Swiss cheese
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*Or, substitute any package of combination vegetables for California-style vegetables.
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Prep Time
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15 minutes
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Cook Time
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31 minutes
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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.
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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.
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Sprinkle crusts with cheese; top with remaining 2/3 cup onions. Bake 1 minute or until onions are golden.
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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.
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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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© Reckitt Benckiser Inc.
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Nutrients per Serving
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( 6 servings)
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Calories
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472
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Calories from Fat
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56 %
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Total Fat
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29 g
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Saturated Fat
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10 g
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Cholesterol
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63 mg
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Carbohydrate
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29 g
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Fiber
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3 g
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Protein
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21 g
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Sodium
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735 mg
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Dietary exchanges
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2 Starch
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3 Meat
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4 Fat
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Printed
from fbnr.com
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