Jun 4, 2008

Chicken And Broccoli Pot Pies

1 rotisserie chicken
2 c. frozen chopped broccoli, thawed and drained well
1/2 c. shredded swiss cheese
1/2 c. bottled alfredo sauce
1/2 c. milk with 1 Tbsp. all purpose flour whisked in
1 tsp. paprika
1 tsp. chopped parsley (or use parsley flakes)
1/2 tsp. black pepper
1/2 pkg. 15 oz. refrigerated pie crusts, room temp.

1. Preheat oven to 375
2. Cut rotisserie chicken meat into 1 inch chunks (I usually do them smaller than this)
3.In a large saucepan over med. heat combine chicken chunks, broccoli, cheese, alfredo sauce, milk mixture, paprika, parsley and pepper. Stir until it thickens and is hot and bubbly. Remove from heat. Set aside to cool for about 10 min.
4.To prepare your pie crust, place on a floured work surface; lightly roll out with rolling pin. With a sharp knife, cut pie crust into 1/2 in. thick strips. Set aside
5. Divide cooled chicken among four oven safe bowls for individual pies
6. Top each bowl with pie crusts in a lattice pattern
7. Place bowls on a baking sheet, to catch any overflow. Bake at 30 -35 min, until golden brown, and filling is hot and bubbly.

*If you don't wish to make individual pies you can place all of the mixture in a LARGE pie bowl, just make sure that it is deep.

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