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Source: Campbell's Recipes
Tagged With: 6 servings
Mini Chicken Pot Pies
Refrigerated pie crust, cream of chicken soup and frozen veggies make these delectable pot pies easy and appetizing.  Plus, the crusts are topped with melted cheese and crunchy French fried onions.
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Serves: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
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1/2 of a 14-to 15-ounce package refrigerated pie crust (1 crust), at room temperature
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
half-and-half or 1 cup milk
2 cups cubed cooked chicken
1 package (16 ounces) your favorite Birds Eye® frozen vegetable combination, thawed
1 can (2.8 ounces) French's® French Fried Onions (about 1 1/3 cups)
1/4 teaspoon dried thyme leaves
1/2 cup shredded Swiss cheese




Heat the oven to 400ºF.
Unroll the pie crust on a lightly floured surface.  Using a 10-ounce custard cup as a template, cut the crust into 6 circles.  Note: You may need to gather the scraps and roll them out again to get 6 circles.

Stir the soup and milk in a medium bowl until the mixture is smooth.  Stir in the chicken, vegetables, half the onions and the thyme.  Divide the chicken mixture among 6 (10-ounce) custard cups.  Place the filled cups onto a baking sheet.  Top each with 1 crust circle.

Bake for 30 minutes or until the crusts are golden brown.  Sprinkle the crusts with the cheese and top with the remaining onions.

Bake for 1 minute or until the cheese is melted.

Alternate Preparation: You can also make 1 large pot pie.  Prepare the chicken mixture as directed above and spoon into a 9-inch pie plate.  Unroll the pie crust and place over the chicken mixture.  Trim any excess crust.  Bake for 30 minutes or until the crust is golden brown.  Top with the cheese and remaining onions and bake for 1 minute or until the cheese is melted.





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