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California Chicken Pot Pie / Pies

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 13 cups French's French fried onions, divided
14 teaspoon dried thyme leaves
12 cup shredded swiss cheese


Preheat oven to 400. Roll out pie crust onto lightly floured board. Invert 10-ounce 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. Combine soup and milk in large bowl. Stir in chicken, vegetables, 2/3 cup French Fried Onions and thyme. Spoon mixture evenly into 6 (10-ounce) custard cups. Place fitted cups on baking sheet. Place 1 crust over each cup. Bake uncovered, 30 minutes or until crust is browned. Sprinkle crusts with cheese; top with remaining 2/3 cup onions. Bake 1 minute or until onions are golden.

Source: www.food.com