California Chicken Pot Pie / Pies

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READY IN: 51mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 inch) refrigerated unbaked pie shells
  • 1
    (10 3/4 ounce) can condensed cream of chicken soup
  • 1
    cup milk
  • 2
    cups cooked chicken, cut into 1/2-inch cubes
  • 1
    (16 ounce) bag california-blend frozen vegetables, such as cauliflower, carrots and asparagus, thawed and drained
  • 1 13
    cups French's French fried onions, divided
  • 14
  • 12
    cup shredded swiss cheese
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DIRECTIONS

  • Preheat oven to 400. 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.
  • Combine soup and milk 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 fitted cups on baking sheet. Place 1 crust over each cup. Bake uncovered, 30 minutes or until crust is browned.
  • Sprinkle crusts with cheese; top with remaining 2/3 cup onions.
  • Bake 1 minute or until onions are golden.
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