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EASY MINI CHICKEN POT PIES

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 2 cups shredded rotisserie chicken
  • 1-1/2 cups frozen mixed vegetables for soup
  • 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
DIRECTIONS

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.