Enjoy this fun take on a traditional Chicken Pot Pie. These quick, hearty individual pies will get you and your family excited while satisfying hungry tummies. Get creative and cut the pie crust into different shapes or substitute with a puff pastry on top.
Yields: 4-6 Servings
1 1/2 cups cubed cooked chicken*
1 1/2 cups cooked diced potatoes*
1 cup mixed vegetables*
1 can (4 oz.) sliced mushrooms, drained
1 can (10 3/4 oz) condensed cream chicken soup
salt and pepper to taste
2 unbaked pie crusts
cheddar cheese (optional)
Preheat oven to 350° F.
If using 2-crust pastry, cut crust to cover inside of ramekin dishes (note: the recipe can be made with the crust on bottom and top or just on top depending on preference)
Mix together chicken, potatoes, vegetables, mushrooms, condensed soup, salt, and pepper.
Divide filling across individual ramekins and place top crust over filling. If using a bottom crust it can be sealed with the top crust. Cut vents in top crust.
Bake for 30-35 minutes. Sprinkle with cheddar cheese (optional) and serve hot with a glass of milk.
*SPEED NOTES: For convenience and speed use a 15 oz. can sliced potatoes (drained),
frozen mixed vegetables (canned vegetables work, but the texture will be a bit softer); use 3/4 pound boneless skinless chicken breast, diced, sauté in 1 tablespoon oil. Try pre-cooked deli chicken.
*VARIATION: This recipe can also be made as one 9-inch pie. Bake pie for 45-55 minutes.