California Chicken Pot Pie / Pies

Total Time: 51 mins Preparation Time: 20 mins Cook Time: 31 mins

Ingredients

• Servings: 6
• 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 1/3 cups french's french fried onions, divided
• 1/4 teaspoon dried thyme leaves
• 1/2 cup shredded swiss cheese

Recipe

• 1 preheat oven to 400. roll out pie crust onto lightly floured board.
• 2 invert 10-ounce custard cup on top of crust.
• 3 with sharp knife, trace around cup and cut out circle; prick several times with fork.
• 4 repeat 5 more times, rerolling scraps of pie crust as necessary. cover; set crusts aside.
• 5 combine soup and milk in large bowl. stir in chicken, vegetables, 2/3 cup french fried onions and thyme.
• 6 spoon mixture evenly into 6 (10-ounce) custard cups.
• 7 place fitted cups on baking sheet. place 1 crust over each cup. bake uncovered, 30 minutes or until crust is browned.
• 8 sprinkle crusts with cheese; top with remaining 2/3 cup onions.
• 9 bake 1 minute or until onions are golden.