Comfort food makes a perfect presentation in a small package. It is a savvy way to use leftover chicken and vegetables. The pretty pastry hides any hint of of wilted second time around food. Individual servings are simple and reheatable when to-go lunches are in order.
Petite Pot Pies
1 (8-ounce) bag frozen mixed vegetables
2 refrigerated piecrusts (such as Pillsbury)
1 (10 ¾-ounce) can cream of chicken soup
1/2 cup milk
2 cups chopped cooked chicken or turkey
½ teaspoon garlic salt
½ teaspoon black pepper
Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes. Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 ½ inches in diameter, 1 ¼ inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit. Place to dough covered pans into the oven for 6 minutes. Remove and cool. In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.
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By Jane Jarrell
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