MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Alfredo Pot Pies
 Categories: Poultry, Pastry, Sauces, Herbs, Vegetables
      Yield: 4 Servings
 
    1/2 x  A 15 oz pkg (1 crust) rolled
           - refrigerated unbaked
           - piecrust
      3 c  Frozen vegetable blend
      3 c  Cubed cooked chicken or
           - turkey
     10 oz Container refrigerated
           - Alfredo pasta sauce
      1 ts Dried thyme, marjoram, or
           - sage; crushed
           Fresh thyme or marjoram
           - sprigs (opt)
 
  Let piecrust stand according to package directions.
  Set oven @ 450ºF/232ºC.
  
  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 the dried
  thyme. Cook and stir until bubbly. Divide mixture among
  four ungreased 10-ounce individual casseroles or custard
  cups.
  
  On a lightly floured surface, roll pie crust into a 13"
  circle. Cut four 5" circles and place on top of
  casseroles. Press edges of pastry firmly against sides of
  casseroles. Cut slits in tops for steam to escape.
  
  Place casseroles in a foil-lined shallow baking pan. Bake,
  uncovered, for 12 to 15 minutes or until mixture is heated
  through and pastry is golden. If desired, garnish with
  fresh thyme.
  
  Makes 4 servings.
  
  Better Homes & Gardens | September 2014
  
  MM Format by Dave Drum - 11 September 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Despite the hippy vibe, this stuff is very tasty.
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