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.
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Tips & Suggestions:
Kitchen Know-How: Use left-over roasted chicken or turkey, or purchased rotisserie chicken.
Variation: Substitute herbes de Provence with 1/2 tsp (2 mL) each) of dried thyme and poultry seasoning.