Rating: 5 stars
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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!

Recipe by Real Simple September 2004

Gallery

Monica Buck

Recipe Summary

prep:
15 mins
additional:
45 mins
total:
1 hr
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

Fake It, Don't Make It

Nutrition Facts

calcium 71mg; 572 calories; calories from fat 0%; carbohydrates 46g; cholesterol 61mg; fat 32g; fiber 3g; iron 3mg; protein 25mg; saturated fat 6g; sodium 1221mg.
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