1 package Pillsbury pie crusts - 15 oz., refrigerated 2 tsp all-purpose flour 4 T butter 4 T all-purpose flour 1/4 tsp poultry seasoning 1/8 tsp pepper 1 cup chicken broth 2/3 cup milk 2 cups cooked chicken - cubed 2 cups frozen mixed vegetables - thawed Let pie crust pouches stand at room temperature for 15-20 minutes. Heat oven to 400 degrees F. Unfold one pie crust. Press out fold lines; sprinkle 1 tsp flour over crust. Turn crust, flour side down, onto ungreased cookie sheet. Invert two 10-oz. bowls or custard cups over crust. With sharp knife, cut circle 1/2-inch larger than rims of bowls; remove bowls from crust. Line each bowl with crust, flour side down. Repeat for the second crust and two more bowls. Using remaining crust pieces, cut a circle of crust to fit inside the top of the bowl (or cut smaller shapes to decorate the top of the pot pie). In medium saucepan, melt butter over medium heat. Stir in 4 T flour, poultry seasoning and pepper, cook until mixture is smooth and bubbly. Gradually add broth and milk. Stir in chicken and mixed vegetables; cook until thoroughly heated. Divide mixture evenly into crust-lined bowls; top with pastry cutouts. Place bowls on cookie sheet to catch any spills. Bake at 400 degrees F. for 20-30 minutes or until crust is golden brown. Serves 4.
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