Chicken Potpies just became so much easier with the use of refrigerated piecrusts. This fun family meal is great for weeknights and there's no need to share since everyone gets their own!
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
How to Make It
Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes. 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. 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. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.
I've made this recipe several times. We love it. I warm the soup and milk with the veggies, so I don't have to worry whether everything is hot inside. We adjust ingredients according to personal preference. I use low fat soup and milk. A much better alternative than frozen pot pies!
Decide to use left over Turkey from Thanksgiving (white meat). I Added a little chicken stock & little more than a 1/2 cup of milk that the recipe was called for. Also I made it in a deep dish pie pan. Would absolutely make it again. Yummy dinner tonight
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