Petite Ranch Chicken Pot Pies Recipe

Petite Ranch Chicken Pot Pies Recipe

  • 1 3/4 cups reduced fat and sodium chicken broth
  • 1/4 cup butter
  • 4 cups unseasoned medium croutons
  • 1 packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1 1/2 cups finely shredded Swiss cheese
  • 1 cup shredded cooked chicken
  • 1 cup frozen mixed vegetables, cooked and drained
  • 1 (8 ounce) jar sliced mushrooms, drained
  • 1/4 cup sliced green onions
  • 4 eggs
  1. Preheat oven to 375 degrees F.
  2. Heat chicken broth and butter on stovetop until butter is melted. Combine croutons, Hidden Valley Ranch Dressing & Seasoning Mix and garlic powder in large bowl. Stir in broth mixture until most of liquid is absorbed. Stir in remaining ingredients until well combined.
  3. Fill mini-muffin cups to the top with mixture. Bake 18 to 20 minutes, or until edge of mixture is light golden. Let cool in pan 1 to 2 minutes. Carefully remove using a spoon to loosen the edges of each pie. Serve hot.
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