quick

individual chicken potpies

Prep: 20 minutes Bake: 35 minutes at 425°F Makes: 6 servings

• 1 16-ounce package frozen mixed vegetables (beans, corn, carrots, and peas)
• 3 portions Shredded Chicken Base (3 cups), thawed (see recipe)
• 2 portions Cheese Sauce (2 cups) (see recipe)
• 1 tablespoon snipped fresh thyme
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 1 recipe Pastry Dough (see recipe)

1. Preheat oven to 425°F. For filling, in a large bowl combine frozen mixed vegetables, Shredded Chicken Base, Cheese Sauce, thyme, pepper, and salt. Divide filling among six 10-ounce ramekins or custard cups, or among six 5×1¼-inch individual pie pans.

2. Divide Pastry Dough into six portions. Roll each portion into a 6-inch circle. Place pastry circles on filling. Turn under edges of pastry; crimp edges as desired. Using a sharp knife, cut a small cutout or a few slits in each pastry top to allow steam to escape.

3. Place potpies on a foil-lined baking sheet. Bake for 35 minutes or until golden and bubbly.

Per serving: 794 cal., 45 g fat (19 g sat. fat), 182 mg chol., 1,075 mg sodium, 57 g carb., 5 g fiber, 40 g pro.