main dish

Chicken Pot Pies

15m
PREP TIME
30m
COOK TIME
7
INGREDIENTS

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Ingredients 6 Servings

  • 1 (9 inch) refrigerated unbaked pie crust
  • 1 (10 3/4 ounce) can Campbell's® Condensed Cream of Chicken Soup
  • 1 cup half n' half cream or milk
  • 2 cups cooked chicken
  • 1 (16 ounce) bag frozen vegetable combination, thawed and drained
  • 1 1/3 cups French's® Original Crispy Fried Onions
  • 1/2 cup Shredded Swiss cheese

INSTRUCTIONS

  • 1 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.
  • 2 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.
  • 3 PLACE filled cups on baking sheet. Cover each with one crust. Bake, uncovered, 30 min. or until crust is browned.
  • 4 TOP each crust with cheese and remaining 2/3 cup onions, dividing evenly. Bake 1 min. until cheese melts and onions are golden.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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