INGREDIENTS:
1 package refrigerated pie crusts
1 teaspoon flour
2 tablespoons margarine or butter
2 tablespoons flour
1/8 teaspoon poultry seasoning
1 dash pepper
1/2 cup chicken broth
1/3 cup milk
1 cup cooked chicken, cubed
1 cup frozen mixed vegetables, thawed

DIRECTIONS:
Let 1 pie crust pouch stand at room temperature for 15 to 20
minutes. Heat oven to 400 degrees. Unfold pie crust; peel off
top plastic sheet. Press out fold lines; sprinkle 1 teaspoon
flour over crust. Turn crust, flour side down, onto ungreased
cookie sheet; peel off remaining plastic sheet. Invert two
10-ounce bowls or custard cups over crust. With a sharp knife,
cut circle 1/2-inch larger than rims of bowls; remove bowls
from crust. Line each bowl with crust, flour side down. Using
remaining crust pieces, cut desired shapes with cookie cutter
or sharp knife.

In small saucepan, melt margarine over medium heat. Stir in
2 tablespoons flour, poultry seasoning and pepper; cook until
mixture is smooth and bubbly. Gradually add broth and milk.
Cook until mixture boils and thickens, stirring constantly.
Stir in chicken and mixed vegetables; cook until thoroughly
heated. Divide mixture evenly into crust-lined bowls; top
with pastry cutouts. Place bowls on cookie sheet to catch
any spills. Bake at 400 degrees for 20 to 30 minutes or until
crust is golden brown.

that sounds yummy jedi.i may have to try that!

never was a huge chicken pot pie fan...
i know i know, im the only one

thats ok if you are not, you can replace the chicken and turkey or even beef.

Weekend off, may have to get the kitchen warmed up!