Shreddies Chicken Pot Pies

Shreddies Chicken Pot Pies on a blue napkin with two spoons on the side.
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Made With:

Prep Time Icon

Prep Time:

15 min

Cook Time Icon

Total Time:

40 min

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4 Servings



  • 1 Tbsp. (15 mL) butter or vegetable oil
  • 1/2 cup (125 mL) diced onion
  • 1-1/2 cups (375 mL) diced cooked chicken
  • 1-1/2 cups (375 mL) frozen mixed vegetables
  • 1 can (284 mL) condensed cream of chicken soup
  • 3/4 cup (175 mL) milk
  • 1 tsp (5 mL) grated lemon zest (optional)


  • 1-1/2 cups (375 mL) Post Shreddies Cereal, coarsely crushed
  • 3 Tbsp. (45 mL) melted butter
  • 1 tsp (5 mL) herbes de Provence



  1. Heat butter or oil in large skillet. Sauté 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.
  2. Spoon mixture into 4 foil deep dish meat pie plates or 4 individual baking dishes placed on a baking sheet.


  1. Combine Shreddies with butter and herbs. Sprinkle over pot pies.
  2. Bake at 350°F (180°C) for 25 min. or until filling is bubbly.