When you need comfort food for a crowd, this classic chicken pot pie recipe is the one you need. The recipe includes a savory pot pie filling that you prepare in a stock pot and also offers the ease of using refrigerated pie crusts.
Divide filling evenly among 4 (15- x 12-inch) disposable aluminum roasting pans. Top each pan with 2 round pie crusts. Cut slits in pie crusts.
Bake at 400° for 30 to 40 minutes or until golden. Let stand 15 minutes before serving.
This was pretty easy to make and turned out wonderful. I substituted frozen peas and carrotts mixed to speed up the process and they worked fine.