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chicken breasts chicken broth cream of celery soup peas poultry seasoning fresh ground black pepper salt cornstarch
Viewed: 32 - Published at: 3 years agoIngredients
- 2 large boneless chicken breasts, fully cooked (or use a rotisserie chicken)
- 2 cups chicken broth
- 2 (10 1/2 ounce) cans cream of celery soup (or a combination) or (10 1/2 ounce) cans cream of mushroom soup (or a combination)
- 1 (16 ounce) can peas and carrots
- 1/2 teaspoon poultry seasoning
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
- 4 tablespoons cornstarch
- 1 (14 1/8 ounce) package refrigerated pie crusts
Method
- Preheat oven to 425 degrees. Cook the chicken and let cool. Cut into bite-size chunks and set aside. Mix the broth; soup; spices and cornstarch together, then add peas & carrots and chicken pieces. Divide filling evenly among ramekins. Roll crusts out into rounds cut about an inch larger than the rim of the ramekin. Place a piece of crust on top of the filling and flute, molding to the sides of the ramekin, sealing the filling in completely. Bake on a cookie sheet for about 30 minutes or until crust is golden brown. Cool slightly before serving.
