Minutes Prep time: 15
Minutes Total time: 45
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cups shredded rotisserie chicken
1-1/2 cups Birds Eye® Mixed Vegetables
3/4 cup fat free milk
1 can (10-3/4 oz each) condensed cream of chicken soup
2 tablespoons Parkay® Original Spread-tub
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pkg (15 oz each) refrigerated Marie Callender's® Pie Crust, softened as directed on package
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 62 mg | 6% |
| Carbohydrate | 38 g | 13% |
| Cholesterol | 65 mg | 22% |
| Total Fat | 26 g | 40% |
| Iron | 2 mg | 12% |
| Calories | 459 kcal | 23% |
| Sodium | 836 mg | 35% |
| Protein | 17 g | 34% |
| Saturated Fat | 9 g | 46% |
| Sugars | 3 g | 0 |
| Vitamin C | 1 mg | 2% |
Preheat oven to 425°F. Spray 12 medium nonstick muffin cups with cooking spray. Combine all ingredients, except crusts, in large microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH 3 minutes or until mixture is hot; stir to combine. Set aside.
Meanwhile, roll each crust into a 12-inch circle on floured work surface. Using a 4-1/2-inch cookie cutter, cut 4 rounds from each crust. Carefully press rounds into muffin cups. Re-roll crust scraps and cut 4 more rounds; press into remaining muffin cups.
Place 1/4 cup chicken mixture into each crust-lined muffin cup. Bake 15 to 20 minutes or until crusts are browned and filling is hot and bubbly. Cool in pan 5 minutes; carefully remove from muffin cups.
If you do not have a 4-1/2-inch cookie cutter, use the rim of a mug or small bowl as a guide to cut pastry circles.
For best browning of crusts, use a dark muffin cup pan.
Easy Mini Chicken Pot Pies
