2 cups cooked chicken breast, cut in bite size pieces
2 small packages frozen stew vegetables, cooked
2 cans cream chicken/mushroom soup
1 cup milk
1/4 tsp. pepper
1 bay leaf
2 packages ready made pie crusts or homemade
mini pie tins
Boil chicken breasts with a few onion slices and salt for 1 hour. Set aside to cool and cut in bite size pieces. In saucepan combine soup, milk, pepper, bay leaf, vegetables and chicken. Simmer on low, stirring frequently for 30 minutes. Remove bay leaf.
Place pie crust in pie tins, pressing sides to shape of pan or with fork. Add pot pie filling and top with a second pie crust, shaping edges.
If you wish, cut cute cookie cutter shapes with an additional pie crust to decorate your pie. Cut 2 slits in pie to vent. Bake mini pies on baking sheet for 425 degrees for 18-22 minutes or until golden brown.