Pre-heat oven to 425
In large pot, cook chicken breasts, and chopped onion in 3 cups of water, about 20 minutes.
When cooked, remove chicken and chop into bite size pieces, skim yucky stuff off liquid, return chicken pieces to pot.
Add 2 cans chicken broth, frozen veggies, chopped rosemary, salt and pepper to taste.
Let simmer until veggies are done and flavors infused. (you may need to add up to 1T. chicken boullion for better flavor)
Add 1 pint HWcream (if wanting to watch calories, substitute 1/2 & 1/2)
Let simmer, thicken with cornstarch/water, a bit at a time. You want to end up with a THICK soup. Too thin and you will have an empty shell once you cut into it.
Heavily - thickly grease muffin tins (these are the Large size - 6 to a pan)
Lightly roll out pie crust sheet on a floured board.
Cut an approx. 6 1/2" circle for bottom and approx. 4" circle for top. You'll get 2 bottoms and 2 tops per roll (with leftovers for the other pies)
Press large circle into muffin tin - make sure you don't get it too thin or make a hole. Fill crusts with soup mixture; don't overfill. Lay top crust on mixture, roll bottom edges up over the top and pinch/secure. Do not poke holes.
Bake in pre-heated oven for approx. 1/2 hour or until crust is golden brown.
Providing the crust was secured properly, you Should (operative word) be able to lift them out using a fork. You can also put a cookie sheet on top and flip the whole thing. Good luck! They still taste great if they break, but they're prettier if they don't.
You will have leftover soup mixture. Make more pot pies, eat as a thick cream soup, or eat over biscuits.
This is approximately my recipe - you can make any kind of soup mixture you like, just thicken it and you're set to go. Use your imagination!!
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