Chicken pot pie sounds really good right now. Let’s go make some! After reading the instructions, I think Jeanne is pretty tightly wound, don’t you?
Individual Chicken Pot Pies – Jeanne
1 8 oz bag frozen mixed vegetables
2 refrigerated pie crusts (Pillsbury)
1 10 3/4 oz can cream of chicken soup
1/2 cup milk
2 cups chopped cooked chicken (or turkey)
1/2 tsp garlic salt
1/2 tsp black pepper
Preheat oven to 375º – defrost the vegetables in a microwave for about 3 min. Cut 2 pie crusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum foil pans (4 1/2″ in diameter, 1 1/4″ deep) or 4 ramekins with vegetable cooking spray. Line the bottom of all with a quarter of crust, moulding it with your fingers to fit. In a large bowl, stir the soup & milk; add remaining ingredients. Spool 2/3 cup mixture into each pie. Top with piecrust quarter. Pinch edges & cut vents in top. Put on baking sheet & bake 35-45 min till brown.