Easy Mini Chicken Pot Pies
15Prep Time Minutes
45Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
2 cups shredded rotisserie chicken
1-1/2 cups frozen mixed vegetables for soup
3/4 cup fat free milk
1 can (10-3/4 oz each) condensed cream of chicken soup
2 tablespoons Parkay® Original Spread-tub
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pkg (15 oz each) refrigerated Marie Callender's® Pie Crust, softened as directed on package
|% Daily Value|
|Total Fat||26 g||40%|
|Saturated Fat||9 g||46%|
|Dietary Fiber||1 g||3%|
|Vitamin C||1 mg||2%|
|Vitamin A||847 iu||17%|
Preheat oven to 425°F. Spray 12 medium nonstick muffin cups with cooking spray. Combine all ingredients, except crusts, in large microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH 3 minutes or until mixture is hot; stir to combine. Set aside.
Meanwhile, roll each crust into a 12-inch circle on floured work surface. Using a 4-1/2-inch cookie cutter, cut 4 rounds from each crust. Carefully press rounds into muffin cups. Re-roll crust scraps and cut 4 more rounds; press into remaining muffin cups.
Place 1/4 cup chicken mixture into each crust-lined muffin cup. Bake 15 to 20 minutes or until crusts are browned and filling is hot and bubbly. Cool in pan 5 minutes; carefully remove from muffin cups.
If you do not have a 4-1/2-inch cookie cutter, use the rim of a mug or small bowl as a guide to cut pastry circles.
For best browning of crusts, use a dark muffin cup pan.