Easy 4-Ingredient Chicken Pot Pies - cooking recipe

Ingredients

3 cups frozen vegetables (Bird's Eye Recipe Ready Stew Blend)
2 (14 1/2 ounce) cans chicken gravy (3 1/2 cups)
2 (12 ounce) cans chunk chicken breasts, in water
1 (15 ounce) package refrigerated roll-out pie crusts

Preparation

NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU WILL NEED TO ADD AT LEAST 1 CUP CHICKEN BROTH OR EXTRA GRAVY!
PREHEAT oven to 425\u00b0F; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 1 inch space free below bowl rims.
PLACE 3 cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into a 2 1/2 quart pot (Note: If you like green beans and/or corn in your pot pie you can replace a portion of the stew blend with these); COVER with 2 inches hot water; HEAT to boiling; BOIL 2-3 minutes.
QUICKLY drain, then return vegetables to pot; ADD the chicken gravy (scrape cans using a flexible spatula).
FOLD in the canned chicken including the liquid, until just blended (don't over-stir to keep the chicken in perfect chunks!).
UNROLL pie dough and place one segment on a floured surface; PLACE inverted bakeware bowls or ramekins over dough; TRACE a knife around edge of bowls to cut circles; REPEAT with remaining dough to yield 6 even circular crusts (re-roll dough scraps if necessary).
ARRANGE bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly.
PLACE then press dough circles over filling to cover, levelly to the edges of baking dish (see photo); SPRAY dough crust tops well with non-stick cooking spray for even browning; CUT slits around the center of each prepared pastry to vent.
BAKE 30 minutes on center rack -- or until golden brown (NOTE: For an enhanced golden color, spray crusts again with non-stick cooking spray during the final 10 minutes of baking). ALLOW pies to cool slightly before serving.
SERVE and enjoy.