While this will take a good long while to make from scratch, make the mushroom soup ahead of time and store in the freezer until you are ready to make these. Using frozen veggies makes the job a lot easier. Just remember the thaw the soup completely before you make the pot pies.
Course: Casserole, Main Course
Author: The Gracious Pantry
2.5lb.boneless, skinless chicken breasts
1lb.frozen carrots(fresh works too - sliced and chopped)
Note: roll your pie crust flat and cut just slightly bigger than the dish(s) you will bake your pot pies in.
If your chicken is not pre-cooked, then slice it into small, bite-sized pieces and cook in a pan with 1 tbsp. of olive oil, 1 teaspoon garlic powder, 1 teaspoon black pepper and 1/2 teaspoon salt. If your chicken is already cooked, simply chop it into small pieces and put it in a large mixing bowl.
If you don't already have some pot pie-worthy veggies, steam some. Then add them to the big bowl with the chicken.
Stir in your mushroom soup and cornstarch. Mix everything together really well.
Cut the pie crust using a bowl or cup that is just slightly bigger than the bowls you will be baking the pot pies in.
Fill your baking bowls and top with pie crust, being sure to press your pie crust down around the edges of the bowls a bit. This will keep everything in as the mixture starts to bubble.
Place your pot pies on a cookie sheet and brush the tops of the pot pies using that 1/4 cup of milk. You may not need it all. It's easiest to do with a basting brush, but you can also use a paper towel.
Place cookie sheet with pot pies in the oven.
Bake for approximately 45 minutes, or until the mixture inside is well warmed and the pie crust is nicely browned.
These will most likely be very hot. So allow for some cooling time before serving.
Please note that the nutrition data is not available for this recipe and will depend on your final yield (the size you make your pies).