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Petite Ranch Pot Pies


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Member since 2007

Serves 16 | Prep Time | Cook Time 18-20

Ingredients

1 packet/1 oz. Hidden Valley Original Ranch Salad
Dressing & Seasoning Mix
1 3/4 cups reduced fat and sodium
chicken broth
1/4 cup butter
4 cups unseasoned medium croutons
1/2 teaspoon garlic powder
1 1/2 cups finely shredded Swiss cheese
1 cup shredded cooked chicken
1 cup frozen mixed vegetables, cooked
and drained
1 jar (8 ounces) sliced mushrooms, drained
1/4 cup sliced green onions
4 eggs


1. Preheat oven to 375° F.


2. Heat chicken broth and butter on stovetop until butter is melted.


3. Combine croutons, Hidden Valley® The Original Ranch Dressing & Seasoning Mix and garlic powder in large bowl.


4. Stir in broth mixture until most of liquid is absorbed.


5. Stir in remaining ingredients until well combined.


6. Fill mini-muffin cups to the top with mixture.


7. Bake 18 to 20 minutes, or until edge of mixture is light golden.


8. Let cool in pan 1 to 2 minutes.


9. Carefully remove using a spoon to loosen the edges of each pie.


10. Serve hot.


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