Individual Pot Pies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can cream of chicken soup
1/4 c. milk
1 lb. chicken cooked and cut into 1 " pieces
8 oz. frozen vegetables (peas, carrots corn, broccoli) combination
1 tsp. dried parsley chopped
salt and pepper to taste
pie crust (the kind that comes rolled up and ready to use)
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Directions: |
Directions:Preheat oven to 350º
In a bowl mix soup and milk together, add chicken. Add frozen vegetables and parsley and mix well. Season with salt and pepper to taste. Fill individual baking dishes or disposable foil tart pans. Cut the pie crusts in half and roll each one into a ball. Flatten out each ball into a circle and arrange on top of each individual dish. Seal the edges and cut some slits on the top to let the steam escape. Bake on a cookie sheet lined with foil until the crust turns brown, approximately 30 to 35 minutes. |
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Personal
Notes: |
Personal
Notes: I always double the recipe,and I don't measure any of the veggies. I usually boil about 3 boneless skinless chicken breasts, but you can use any cooked chicken. Rotisserie chicken would taste great. Most of the time I use fresh carrots that I peel and slice and steam in the microwave to soften a little, I also do that with broccoli. I also sometimes add fresh string beans. Then I just add frozen peas. I leave the pie crust off of mine to make it low fat.
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