California Chicken Pot Pie / Pies – a delicious recipe with condensed cream, milk, chicken, california-blend, onions, thyme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400.
2
Roll out pie crust onto lightly floured board.
3
Invert 10-ounce custard cup on top of crust.
4
With sharp knife, trace around cup and cut out circle; prick several times with fork.
5
Repeat 5 more times, rerolling scraps of pie crust as necessary.
6
Cover; set crusts aside.
7
Combine soup and milk in large bowl.
8
Stir in chicken, vegetables, 2/3 cup French Fried Onions and thyme.
9
Spoon mixture evenly into 6 (10-ounce) custard cups.
10
Place fitted cups on baking sheet.
11
Place 1 crust over each cup.
12
Bake uncovered, 30 minutes or until crust is browned.
13
Sprinkle crusts with cheese; top with remaining 2/3 cup onions.
14
Bake 1 minute or until onions are golden.
372
kcal
Calories
12
g
Fat
12
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, California Chicken Pot Pie / Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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