Petite Ranch Pot Pies
CATEGORIES
INGREDIENTS
  • Cooking Time: 18-20
  • Servings: 16
  • 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
DIRECTIONS
  1. 1. Preheat oven to 375° F.
  2. 2. Heat chicken broth and butter on stovetop until butter is melted.
  3. 3. Combine croutons, Hidden Valley® The Original Ranch Dressing & Seasoning Mix and garlic powder in large bowl.
  4. 4. Stir in broth mixture until most of liquid is absorbed.
  5. 5. Stir in remaining ingredients until well combined.
  6. 6. Fill mini-muffin cups to the top with mixture.
  7. 7. Bake 18 to 20 minutes, or until edge of mixture is light golden.
  8. 8. Let cool in pan 1 to 2 minutes.
  9. 9. Carefully remove using a spoon to loosen the edges of each pie.
  10. 10. Serve hot.