Yummy Chicken Pot Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 large boneless chicken breasts, fully cooked (or use a rotisserie chicken)
• 2 cups chicken broth
• 2 (10 1/2 ounce) cans cream of chicken soup (or a combination) or 2 (10 1/2 ounce) cans cream of celery soup (or a combination) or 2 (10 1/2 ounce) cans cream of mushroom soup (or a combination)
• 1 (16 ounce) can peas and carrots
• 1/2 teaspoon poultry seasoning
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 4 tablespoons cornstarch
• 1 (14 1/8 ounce) package refrigerated pie crusts

Recipe

• 1 preheat oven to 425 degrees. cook the chicken and let cool. cut into bite-size chunks and set aside. mix the broth; soup; spices and cornstarch together, then add peas & carrots and chicken pieces. divide filling evenly among ramekins. roll crusts out into rounds cut about an inch larger than the rim of the ramekin. place a piece of crust on top of the filling and flute, molding to the sides of the ramekin, sealing the filling in completely. bake on a cookie sheet for about 30 minutes or until crust is golden brown. cool slightly before serving.