10 Jun Petite Chicken Pot Pies
1 can (10¾ oz.) cream of chicken soup
|Preheat oven to 375°F|
With a knife, quarter the 2 pie crusts and set the 8 pieces aside. For 2 to 3 minutes, microwave the vegetables to defrost them.
Use no-stick vegetable cooking spray to coat the ramekins or small pans. Fit or mold a piece of the pie crust into each with your fingers. Pour the milk and soup into a large bowl and stir in the ingredients. Slowly stir to mix thoroughly. Now, use a spoon to equally fill each ramekin or small pan with the mixture. Top each with pie crust, and use your fingers to pinch the edges. Finally, use a knife to vent each top with a couple of slits.
The pies should be placed on a baking sheet before baking until golden brown (approx. 35 to 50 minutes).
• Store-bought rotisserie chicken or turkey works perfectly to simplify this dish.