- Filling:
- 1 tablespoon butter
- 1/2 cup diced onion
- 1 1/2 cups diced cooked chicken
- 1 1/2 cups frozen mixed vegetables
- 1 (284 mL) can condensed cream of chicken soup
- 3/4 cup milk
- 1 teaspoon grated lemon zest (optional)
- Topping:
- 1 1/2 cups Post Shreddies Cereal, coarsely crushed
- 3 tablespoons melted butter
- 1 teaspoon herbes de Provence
- Filling: Heat butter or oil in large skillet. Saute onions 5 min., stirring frequently. Add chicken and vegetables; cook and stir 3 min. Stir in soup and milk; cook and stir until thoroughly blended and piping hot. If desired, stir in lemon zest.
- Spoon mixture into 4 foil deep dish meat pie plates or 4 individual baking dishes placed on a baking sheet.
- Topping: Combine Shreddies with butter and herbs. Sprinkle over pot pies.
- Bake at 350 degrees F (180 degrees C) for 25 min. or until filling is bubbly.