Ingredients:
1/2 pkg. (15 oz. pkg.) (1 crust) refrigerated unbaked pie crust
3 c. frozen vegetable blend (any combination)
3 c. cubed cooked chicken or turkey
1 container (10 oz.) refrigerated alfredo pasta sauce
1 tsp. dried thyme, marjoram or sage, crushed
Fresh thyme or marjoram sprigs (optional)
Directions:
Let pie crust stand according to package directions. Preheat oven to 450 degrees. In a large skillet, cook frozen vegetables in a small amount of boiling water for 5 minutes; drain. Return to skillet. Stir in chicken, alfredo sauce and dried herb. Cook and stir until bubbly. Divide mixture among 4 ungreased 10 ounce individual casseroles or custard cups.
On a lightly floured surface, roll pie crust into a 13 inch circle. Cut four 5 inch circles and place on top of each casserole. Press edges of pastry firmly against sides of casseroles. Cut slits in tops for steam to escape (can also use a small cookie cutter on the top crust instead of cutting slits).
Place casseroles in a foil-lined shallow baking pan. Bake, uncovered, for 12-15 minutes or until mixture is heated through and pastry is golden. If desired, garnish with fresh herbs.
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