1-1/2 cups (375 mL) Post Shreddies Cereal, coarsely crushed
3 Tbsp. (45 mL) melted butter
1 tsp (5 mL) herbes de Provence
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.
Spoon mixture into 4 foil deep dish meat pie plates or 4 individual baking dishes placed on a baking sheet.
Combine Shreddies with butter and herbs. Sprinkle over pot pies.
Bake at 350°F (180°C) for 25 min. or until filling is bubbly.