Great recipes and tips for the whole family
CHICKEN POT PIES
1 (9-inch) refrigerated unbaked pie crust
1 (10 3/4 oz.) can CAMPBELL'S® Condensed Cream of Chicken Soup
1 cup half n' half cream or milk
2 cups cubed cooked chicken
1 (16 oz.) bag frozen vegetable combination, thawed and drained
1 1/3 cups FRENCH'S® French Fried Onions
1/2 cup shredded Swiss cheese
HEAT oven to 400°F. Roll out pie crust on lightly floured board. Invert a 10-oz. custard cup on top of crust. With sharp knife, trace around cup and cut out circle; prick several times with fork. Repeat 5 more times, rerolling scraps of pie crust as necessary. Cover; set crusts aside.
COMBINE soup, half n' half cream, chicken, vegetables and 2/3 cup French Fried Onions. Spoon mixture into 6 (10-oz.) custard cups. Place filled cups on baking sheet. Place 1 crust over each cup. Bake, uncovered, 30 min. or until crust is browned.
PLACE filled cups on baking sheet. Cover each with one crust. Bake, uncovered, 30 min. or until crust is browned.
TOP each crust with cheese and remaining 2/3 cup onions, dividing evenly. Bake 1 min. until cheese melts and onions are golden.
Tips from French's
Variation: Spoon filling into 9-inch pie plate and cover with 9-inch crust. Bake at 400°F for 35 min. until hot and crust is golden. Top with cheese and remaining onions. Bake 1 min. longer.
Substitute 1 can (9.75 oz.) SWANSON® White Premium Chunk Chicken Breast in Water, drained.