With Fall just around the corner, I’ve been craving some comfort food already! And what better comfort food is there, than chicken pot pie? So when these individual chicken pot pie’s came across my eMeals plan last week, it was the first recipe I put down on my weekly meal planner! (*I did alter the recipe a little bit)
Ingredients:-1 1/2 lbs chicken breast, cooked and shredded -8oz softened reduced fat cream cheese -4 Tbsp softened reduced fat margarine -1/2 tsp onion powder -1/2 tsp garlic salt -1 1/2 cups frozen chopped broccoli -1/2 c frozen whole kernel corn -4 refrigerated pie crusts (*original recipe called for 3, but I had stuffing left over, so I used one more!)
*You can substitute any frozen veggies that your family loves! I think I might add some frozen carrots next time too!
Preheat the oven to 400 degrees. Combine cream cheese and margarine, add onion powder and garlic salt. Then add chicken and frozen veggies and stir until well mixed.
Cut each pie crust into quarters, and fill two of the four sections with chicken mix, taking care keep away from the edges.
Cover the mixture with another pie crust and press around the edges to seal. Repeat to make 8 (*or 6) pies.
Cut slits (or cute smiley faces) into the top so steam can escape. Place pies on parchment paper-lined cookie sheets.
Bake for 20-30 minutes until brown around the edges and enjoy!