We arrived home late from the airport last week and faced the usual dilemma; too tired to cook, too late to eat out but definitely hungry! Our solution? We made a quick stop at the grocery on our way home, grabbed a rotisserie chicken and a Pillsbury pie crust. I had the rest of the ingredients at home. It took me 15 minutes to pull these individual chicken potpies together. Calories? Yes, but fast, homey, filling and yummy!
Makes 4 servings
adapted from Real Simple
1-8 oz. bag frozen mixed vegetables (corn, carrots, peas, green beans)
2 refrigerated pie crusts (I used Pillsbury there are 2 in one pkg)
1-10-3/4oz can cream of chicken soup (Campbells)
1/2 cup milk
2 cups chopped cooked chicken or turkey
1/2 tsp garlic salt
1/2 tsp black pepper
~Preheat oven to 375° Defrost the vegetables in a microwave for about 3 minutes.
~Cut the 2 pie crusts into quarters, you will have 8 equal pieces.
~Spray the inside of 4 small aluminum-foil pans (4-1/2" in diameter, 1-1/4" deep) or four ramekins with vegetable or olive oil
~Line the bottom of each pan with a quarter of crust molding it with your fingers to fit.
~In a large bowl, stir together the soup and milk; add the chicken, garlic salt and pepper and veggies.
~Spoon about 2/3 cup of the mixture into each pan or ramekin
~Top each with another pie crust quarter. Pinch the edges together and cut vents in the top
~Place on a baking sheet and bake for 35-45 minutes or until golden brown.