California Chicken Pot Pie / Pies
- 1 (9 inch) refrigerated unbaked pie shells
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 cup milk
- 2 cups cooked chicken, cut into 1/2-inch cubes
- 1 (16 ounce) bag california-blend frozen vegetables, such as cauliflower, carrots and asparagus, thawed and drained
- 1 13 cups French's French fried onions, divided
- 14 teaspoon dried thyme leaves
- 12 cup shredded swiss cheese
- Preheat oven to 400.
- Roll out pie crust onto lightly floured board.
- Invert 10-ounce 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 and milk in large bowl.
- Stir in chicken, vegetables, 2/3 cup French Fried Onions and thyme.
- Spoon mixture evenly into 6 (10-ounce) custard cups.
- Place fitted cups on baking sheet.
- Place 1 crust over each cup.
- Bake uncovered, 30 minutes or until crust is browned.
- Sprinkle crusts with cheese; top with remaining 2/3 cup onions.
- Bake 1 minute or until onions are golden.
condensed cream, milk, chicken, californiablend, onions, thyme, swiss cheese
Taken from www.food.com/recipe/california-chicken-pot-pie-pies-160921 (may not work)