Ingredients
- 1Â pre-made pie crust (I used Pillsbury)
- 1 can Healthy Request Cream of Chicken soup
- 1/2 cup skim milk
- 2Â cooked boneless, skinless chicken breasts, shredded
- 1 cup vegetables of your choice
- 1/8 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
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Preheat oven to 400 degrees F.
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Unroll the pie crust. Use a 3 inch circle cookie cutter to cut out 6 mini pie doughs.
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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.
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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.
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Bake for 15 minutes, or until the crust is golden brown.
Yield: 6 servings (4 points per serving for blue and purple, 6 points per serving for green.)
