| 1 |
Let 1 pie crust pouch stand at room temperature for 15 to 20 minutes. (Refrigerate remaining crust for a later use.) |
| 2 |
Heat oven to 400 F. Unfold pie crust; peel off top plastic sheet. Press out fold lines; spirnkle 1 teaspoon flour over crust. Turn crust, flour side down, onto ungreased cookie sheet; peel off remaining plastic sheet. Invert two 10-oz bowls or custard cups over crust. With sharp knife, cut circle 1/2-inch larger than rims of bowls; remove bowls from crust. Line each bowl with crust, flour side down. Using remaining crust pieces, cut desired shapes with cookie cutter or sharp knife. |
| 3 |
In small saucepan, melt margarine over medium heat. Stir in 2 tablespoons flour, poultry seasoning and pepper; cook until mixture is smooth and bubbly. Gradually add broth and milk. Cook until mixture boils and thickens, stirring constantly. Stir in chicken and mixed vegetables; cook until thoroughly heated. Divide mixture evenly into crust-lined bowls; top with pastry cutouts. |
| 4 |
Place bowls on cookie sheet to catch any spills. Bake at 400 F. for 20 to 30 minutes or until crust is golden brown. |
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