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.