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