“These individual pot pies use California style veggies. Comfort food.”

Ingredients Nutrition

  • 1 (9 inch) refrigerated unbaked pie shells
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 cup milk
  • 2 cups cooked chicken, cut into 1/2-inch cubes
  • 1 (16 ounce) bag california-blend frozen vegetables, such as cauliflower, carrots and asparagus, thawed and drained
  • 1 13 cups French's French fried onions, divided
  • 14 teaspoon dried thyme leaves
  • 12 cup shredded swiss cheese


  1. Preheat oven to 400. Roll out pie crust onto lightly floured board.
  2. Invert 10-ounce custard cup on top of crust.
  3. With sharp knife, trace around cup and cut out circle; prick several times with fork.
  4. Repeat 5 more times, rerolling scraps of pie crust as necessary. Cover; set crusts aside.
  5. Combine soup and milk in large bowl. Stir in chicken, vegetables, 2/3 cup French Fried Onions and thyme.
  6. Spoon mixture evenly into 6 (10-ounce) custard cups.
  7. Place fitted cups on baking sheet. Place 1 crust over each cup. Bake uncovered, 30 minutes or until crust is browned.
  8. Sprinkle crusts with cheese; top with remaining 2/3 cup onions.
  9. Bake 1 minute or until onions are golden.

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