This is a print preview of "Chicken Pot Pies For 2" recipe.

Chicken Pot Pies For 2 Recipe
by Global Cookbook

Chicken Pot Pies For 2
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  Servings: 2

Ingredients

  • 1 pkt refrigerated pie crusts
  • 1 tsp flour
  • 2 Tbsp. margarine or possibly butter
  • 2 Tbsp. flour
  • 1/8 tsp poultry seasoning
  • 1 dsh pepper
  • 1/2 c. chicken broth
  • 1/3 c. lowfat milk
  • 1 c. cooked chicken, cubed
  • 1 c. frzn mixed vegetables, thawed

Directions

  1. Let 1 pie crust pouch stand at room temperature for 15 to 20 min. Heat oven to 400 degrees. Unfold pie crust; peel off top plastic sheet. Press out fold lines; sprinkle 1 tsp. flour over crust. Turn crust, flour side down, onto ungreased cookie sheet; peel off remaining plastic sheet. Invert two
  2. (10-oz) bowls or possibly custard c. over crust. With a sharp knife, cut circle 1/2 inch larger than rims of bowls; remove bowls from crust. Line each bowl with crust, flour side down. Using remaining crust pcs, cut desired shapes with cookie cutter or possibly sharp knife.
  3. In small saucepan, heat margarine over medium heat. Stir in 2 Tbsp. flour, poultry seasoning and pepper; cook till mix is smooth and bubbly.
  4. Gradually add in broth and lowfat milk. Cook till mix boils and thickens, stirring constantly. Stir in chicken and mixed vegetables; cook till thoroughly heated.
  5. Divide mix proportionately into crust-lined bowls; top with pastry cutouts. Place bowls on cookie sheet to catch any spills. Bake at 400 degrees for 20 to 30 min or possibly till crust is golden.
  6. Serves 2