Illegal Pot Pie - cooking recipe

Ingredients

18 ounces campbell's chunky turkey pot pie soup
1 pillsbury ready made double crust pie crust
salt and pepper, to taste

Preparation

Carefully roll out the thawed pie crusts. For the bottom dough, cut them 1/2\" larger than the ramekin, making sure you've cut enough to go across the bottom and up the sides yet still have that 1/2\" overlay.
Cut a circle of dough for the top using the top of the ramekin to cut the dough. Using a knife cut a small X in the center of the dough.
Pour the soup in a bowl - salt and pepper to taste.
Split the soup between the ramekins - filling to 1/4\" of an inch from the rim.
Place the round dough on top of the ramekin.
Dip your fingertip in water and trace around the dough circle.
Bring the excess dough up from the sides of the bottom crust and seal it down over the water ring on the dough circle. Using a fork or your fingers, crimp the dough to completely seal.
Bake pies at 375 degrees for 20 minutes or until the crust is a puffed golden brown.