Chicken Pot Pie November 20, 2008

Ingredients:

• 1 8-ounce bag frozen mixed vegetables
• 2 refrigerated pie crusts
• 1 10 ¾-ounce can cream of chicken soup
• ½ cup milk
• 2 cups chopped cooked chicken or turkey
• ½ teaspoon garlic salt
• ½ teaspoon black pepper

Directions:

Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes. Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 ½ inches in diameter, 1 ¼ inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit. In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.

Of course, everything tastes better with the addition of sauteed onion, garlic and mushrooms so I added those to this recipe before cooking.

Recipe from Real Simple.

Makes 4 servings

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