Mini Chicken Pot Pies
Yield: 6 servings Click here to view your Weight Watchers points and track it on your app.
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.