CHICKEN & LEEK POT PIES

Enjoy One Now...Freeze The Second For Another Day.

Send to a Friend

Printer Friendly

MAKES 2 pot pies (4 servings each)

PREP TIME: 20 Minute(s)

COOK TIME: 30 Minute(s)

INGREDIENTS

1 package Knorr® Leek recipe mix
1-1/2 cups water
1-1/2 cups milk
1 bag (16 oz.) frozen mixed vegetables, thawed (corn, peas, carrots, and/or broccoli)
4 cups shredded rotisserie chicken or cut-up cooked chicken
1/2 tsp. dried thyme leaves, crushed
1 cup shredded cheddar cheese (about 4 oz.)
2 pie crusts or pastry for double-crust pie

PREPARATION

Preheat oven to 425°.

Bring Knorr® Leek recipe mix, water and milk just to a boil over medium-high heat in 4-quart saucepan, stirring occasionally. Reduce heat to low and simmer, stirring frequently, 5 minutes. Stir in vegetables, chicken, thyme and, if desired, ground black pepper. Simmer, stirring occasionally, 5 minutes or until heated through. Stir in cheese until melted. Evenly spoon into two 9-inch pie plates.

Top each with pie crust. Press pie crust around edge of pie plates to seal; trim excess pastry, then flute edges. Make small slits in pastry with tip of knife. Bake 20 minutes or until crusts are golden.

FREEZING/MAKE-AHEAD DIRECTIONS: Prepare as above but do not bake. Wrap in heavy-duty aluminum foil and freeze. To bake, preheat oven to 375°. Remove from freezer and remove foil. Wrap edges of pie shell with foil. Bake 50 minutes. Remove foil and bake an additional 20 minutes or until crust is golden.

Also terrific with Lipton® Recipe Secrets ® Savory Herb with Garlic Soup Mix.