Muffin-tin pot pies

Ingredients:


1 large chicken breast
1 celery stalk
1 carrot
1/2 cup peas
1 can Campbell's cream of chicken
1 can of milk
black pepper to taste
2 cloves crushed garlic (optional)
2 Pillsbury refrigerated pie crusts


Directions:
Preheat oven to 350°


While chicken is boiling
cut the celery and carrot into bite size pieces
steam celery, carrot and peas for 3 minutes
in a medium sauce pan combine veggies, cream of chicken and one soup can of milk

add prefered seasoning (garlic and black pepper is what I used)

continue to simmer on medium-low while preparing the muffin tins

Spray muffin tin with Pam or cooking spray
line sides and bottom of muffin tins with pie dough
make circular cuts outs for the top to cover the finished pies


Shred chicken or cut into cubes
add the chicken to the veggies and cream of chicken
place mixture into muffin tins
cover with dough  top and pinch around edges


Bake for 20-25 minutes or until golden brown


To remove pies from tins cut with a knife around the edges. Place a cutting board over the muffin tin and tip over.