Mini Chicken Pot Pies

1 to 2 cups Cooked Chicken

1 can of Cream of Chicken Soup with herbs

½ can potatoes (diced)

½ can of peas

½ can of corn

salt and pepper to taste

refridgerated pie crust

Cut my top and bottom halves with your pie cutter. Make sure you have both a top crust and a bottom crust.  Put the bottom cust in the well.  Fill with your Chicken mixture and top with your top crust.  I take a egg white and wisk it a bit then bursh the egg wash on the top crust to get a browner crust.  Cook this for 9 minutes and get the perfect chicken pot pies.  You can also use Turkey instead of Chicken just be sure chicken and turkey is fully cooked before making your pies.

Spray each well with non-stick cooking spray