Chicken Pot Pies

(4)
  1 reviews
  • 15|min prep time
  • 1|hr|5|min total time
  • 10 ingredients
  • 2 servings

1
refrigerated pie crust
1
teaspoon all-purpose flour
2
tablespoons margarine or butter
2
tablespoons all-purpose flour
1/8
teaspoon poultry seasoning
Dash pepper
1/2
cup chicken broth
1/3
cup milk
1
cup cubed cooked chicken
1
cup frozen mixed vegetables, thawed*

Directions

  1. 1 Let pie crust pouch stand at room temperature for 15 to 20 minutes.
  2. 2 Heat oven to 400°F. Unfold pie crust; peel off top plastic sheet. Press out fold lines; sprinkle 1 teaspoon flour over crust. Turn crust, flour side down, onto ungreased cookie sheet; peel off remaining plastic sheet.
  3. 3 Invert two 10-oz. ovenproof bowls or custard cups over crust. With sharp knife, cut round 1/2 inch larger than rims of bowls; remove bowls from crust. Line each bowl with crust, flour side down. Using remaining crust, cut desired shapes with cookie cutter or sharp knife.
  4. 4 Melt margarine in small saucepan over medium heat. Stir in 2 tablespoons flour, poultry seasoning and pepper; cook until mixture is smooth and bubbly. Gradually add broth and milk. Cook until mixture boils and thickens, stirring constantly.
  5. 5 Stir in chicken and mixed vegetables; cook until thoroughly heated. Divide mixture evenly into crust-lined bowls; top with pastry cutouts. Place bowls on cookie sheet to catch any spills.
  6. 6 Bake at 400°F. for 20 to 30 minutes or until crust is golden brown.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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