Chicken Alfredo Pot Pies

Ingredients

1/215 ounce package (1 crust) rolled refrigerated unbaked piecrust
3cups frozen vegetable blend (any combination)
3cups cubed cooked chicken or turkey
110 ounce container refrigerated Alfredo pasta sauce
1teaspoon dried thyme, marjoram, or sage, crushed
Fresh thyme or marjoram sprigs (optional)

Directions

Let piecrust stand according to package directions. Preheat oven to 450 degrees F. 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-inch circle. Cut four 5-inch 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.

From the Test Kitchen

*TEST KITCHEN TIP:

Instead of cutting slits for steam to escape, use a small cookie cutter to cut shapes from pastry. Brush pastry with a little milk or water and top with pastry cutouts.