Chicken Potpie in a Bowl

By MaryGladys

Ingredients

• 1 (9-inch) pie shell, thawed
• 2 cups Nestlé Carnation® Evaporated Milk
• 2 Tbs butter
• 3 cups frozen mixed vegetables, thawed and drained
• 1 3/4 cups chicken broth
• 1/4 cup all-purpose flour
• 2 1/2 cups diced cooked chicken
• 1 1/2 tsp chopped fresh rosemary
• 1 tsp powdered chicken bouillon mix
• 1/4 tsp crushed dried tarragon
• 1/4 tsp salt, or to taste
• 1/4 tsp ground black pepper

Details

Servings 1

Preparation

Step 1

Preheat oven to 350°F.

Pastry cutouts

Using cookie cutters, cut out pastry into shapes; brush lightly with evaporated milk and place on foil-lined baking sheet. Bake in oven for 15 minutes or until browned.

Filling

In a heavy saucepan, melt butter over medium-high heat; cook mixed vegetables, stirring often, for 2 to 3 minutes or until softened. Add broth.

In a small bowl, gradually stir 1 cup evaporated milk into flour until smooth; stir into broth. Add chicken, rosemary, chicken bouillon mix and tarragon; cook, stirring, over medium heat until just boiling and thickened. Add salt and pepper to taste.

To serve

Spoon into serving bowls; top each with baked pastry cutouts.