Chicken Pot Pie

Filling
Ingredients:

• 1 cup frozen veggies (peas, corn, and carrots preferred)
• 1 can cream of chicken or cream of mushroom soup, condensed
• ¼ tsp black pepper
• ¼ tsp salt
• ¼ tsp garlic powder
• ½ can (14oz) chicken broth
• 1 boneless grilled chicken breast or 1 can chicken breast in water

Directions:

• Add veggies to a small skillet Pour in enough broth to cover the vegetables.
• Bring to a boil, reduce heat and simmer for ten minutes.
• Mix chicken, veggies, soup, pepper, salt, garlic powder. If too thick, add broth.
• Stir well and your filling is done.

Pie Crust
Ingredients:

• ½ cup flour
• 2 cup bisquick
• 1 tsp ground sage
• 4 tbsp butter (cut into cubes)
• ¼ tsp salt
• 2/3 cup milk

Directions:

• Combine everything except flour in a large bowl and mix (add the milk last)
• Add flour and knead until not sticky. May require extra flour
• Roll as thin as possible on a flat surface
• Grease or spray a cupcake dish
• Cut the dough with a small bowl (about 5 inches across) and fill each cupcake slot. Add filling. Make sure you save enough dough for pie tops.
• Cut pie tops with a cup (about 3 inches across). Cover each pie and scratch pie bottom and top crusts together with a fork
• Apply egg wash or butter over the top of each pie
• Pierce each pie top with a knife and bake in a pre-heated oven at 375 degrees for 23-28 minutes
• Should yield 10-12 pies