The Bake Escape: Delicious Chicken Pot Pie--on the edge of bakery recipes

Hello, welcome to wholesome, easy, and delicious. When you figure out how to arrive at an adjective, let me know. So, the recipe for this time is chicken pot pies. This was exciting for many reasons. One: pastry dough (that was made easy by buying frozen piecrusts). Two: using my ramekins for the first time. See, I received four ramekins from my lovely mother two or three Christmases ago. I didn't know what to make with them until I thought about the wonderfulness that is chicken pot pies--and this recipe is easy! Just think you, too, can be as happy as Thuy was to eat this deliciousness.

Ingredients:

2 unbaked pie crusts

1 lb. chicken breasts.

1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed

1 onion, minced

butter

5 medium-small red potatoes, diced

2 cans cream of chicken soup

1/2 tsp. Kosher salt (more or less, to taste)

Ground black pepper to taste

Okay, so the above ingredients are a guideline to follow, but I ended up just mixing everything together to what looked like a good mixture.

First, preheat oven to 400 degrees. Boil potatoes. If you don't want to wait for the potatoes, I just microwaved them. You can also use leftover baked potatoes from a previous meal.

While the potatoes are cooking, saute the onions with a little butter until they are translucent.

In a bowl, mix together the vegetables, the chicken, and the cream of chicken. Season to taste.

Fill the ramekins with the mixture. If you do not have ramekins, you can use oven-safe mugs. Or you can cook it in a pie for a family-size portion.

Using a butter knife, cut circles from the pie crust (make sure the crust is thawed out before you start making the pies). Place on top and pinch or use a fork on the rim to seal the crust. Cut air holes in the center.