Chicken Potpies just became so much easier with the use of refrigerated piecrusts. This fun family meal is great for weeknights and there's no need to share since everyone gets their own!
1 8-ounce bag frozen mixed vegetables
2 refrigerated piecrusts (such as Pillsbury)
1 10 3/4-ounce can cream of chicken soup
1/2 cup milk
2 cups chopped cooked chicken or turkey
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
How to Make It
Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes. Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 1/2 inches in diameter, 1 1/4 inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit. In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.