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Easy Mini Chicken Pot Pies Recipe
![396727639 283652191314863 8112646676408555934 n 1](https://i0.wp.com/dieter24.com/wp-content/uploads/2023/11/396727639_283652191314863_8112646676408555934_n-1.jpg?resize=720%2C470&ssl=1)
Ingredients
- 1 pre-made pie crust (I used Pillsbury)
- 1 can Healthy Request Cream of Chicken soup
- 1/2 cup skim milk
- 2 cooked boneless, skinless chicken breasts, shredded
- 1 cup vegetables of your choice
- 1/8 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Unroll the pie crust. Use a 3 inch circle cookie cutter to cut out 6 mini pie doughs.
- Add the cream of chicken soup and milk to a medium saucepan. Add the garlic powder, salt and pepper. Stir together, then add the chicken and vegetables.
- Fill six (4 ounce) ramekins with the pot pie mixture, then top each one with a pie crust. Use a fork to press the edges of the dough onto the ramekin.
- Bake for 15 minutes, or until the crust is golden brown.
- Yield: 6 servings (4 points per serving for blue and purple, 6 points per serving for green.)