Fall means comfort food in my family. When I visit my sister Kimber around this time of the year, we bake up the family favorite….chicken pot pie. The kids love having their own personal pot pie and with this simple recipe the whole family is eating in less than an hour.
Personal Pot Pies
Makes 4 servings
Prep: 15 minutes, Bake: 20 minutes,
Stand: 5 minutes
2 (18.6-ounce) cans chicken pot pie—style soup, Progresso®
1 (10-ounce) bag frozen mixed vegetables, thawed, Green Giant®
2 cups chopped cooked chicken
1 (14.1-ounce) package refrigerated pie crust, Pillsbury®
1 large egg
1 tablespoon water
1. Preheat oven to 450°. In a large bowl, combine soup, vegetables, and chicken. Divide mixture evenly among 4 (8-ounce) ramekins or oven-safe soup crocks.
2. On a lightly floured surface, roll out both pie crusts into 16-inch rounds. Cut each into 2 (8-inch) circles, discarding remaining dough. Place dough rounds on top of ramekins, and crimp edges. Using a paring knife, cut 4 slits on top of dough to allow steam to escape.
3. In a small bowl, whisk together egg and water. Brush top of each pie with egg mixture. Bake for 15 to 20 minutes, or until mixture is bubbly and crust is golden brown. Let stand for 5 minutes before serving.
NOTE: To make a 9-inch pot pie, prepare recipe as directed, placing soup mixture into a 9-inch pie plate. Gently place 1 pie crust on top, reserving the other pie crust for another use. Crimp edges, and seal. Using a paring knife, cut 4 slits on top of dough to allow steam to escape. Brush top of pie with egg mixture. Bake as directed.
Sandra’s Babble will help you create the time to savor every minute.
Cheers to a happy, healthy home!
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