Down and Dirty Chicken Potpie

We arrived home late from the airport last week and faced the usual dilemma; too tired to cook, too late to eat out but definitely hungry! Our solution? We made a quick stop at the grocery on our way home, grabbed a rotisserie chicken and a Pillsbury pie crust. I had the rest of the ingredients at home. It took me 15 minutes to pull these individual chicken potpies together. Calories? Yes, but fast, homey, filling and yummy!

Shortcut Potpies

Makes 4 servings

adapted from Real Simple

1-8 oz. bag frozen mixed vegetables (corn, carrots, peas, green beans)

2 refrigerated pie crusts (I used Pillsbury there are 2 in one pkg)

1-10-3/4oz can cream of chicken soup (Campbells)

1/2 cup milk

2 cups chopped cooked chicken or turkey

1/2 tsp garlic salt

1/2 tsp black pepper

~Preheat oven to 375° Defrost the vegetables in a microwave for about 3 minutes.

~Cut the 2 pie crusts into quarters, you will have 8 equal pieces.

~Spray the inside of 4 small aluminum-foil pans (4-1/2" in diameter, 1-1/4" deep) or four ramekins with vegetable or olive oil

~Line the bottom of each pan with a quarter of crust molding it with your fingers to fit.

~In a large bowl, stir together the soup and milk; add the chicken, garlic salt and pepper and veggies.

~Spoon about 2/3 cup of the mixture into each pan or ramekin

~Top each with another pie crust quarter. Pinch the edges together and cut vents in the top

~Place on a baking sheet and bake for 35-45 minutes or until golden brown.

I served it with a side of fresh Romaine lettuce topped with sweet peppers and olive oil. Best of all, we had two more pies for the next day! Welcome home!