Individual Chicken Potpies

Individual Chicken Potpies
Photo by Monica Buck


  • 2 refrigerated piecrusts (such as Pillsbury)
  • ½ cup milk
  • 1 8-ounce bag frozen mixed vegetables
  • teaspoon black pepper
  • 2 cups chopped cooked chicken or turkey
  • teaspoon garlic salt
  • 1 10 -ounce can cream of chicken soup

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 wi...

View full recipe at My Recipes


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