Petite Chicken Pot Pies

1 can (10¾ oz.) cream of chicken soup
2 cups “chopped” cooked turkey or chicken
1 cup “shredded” Cheddar & Monterey Jack Cheese
½ cup low-fat or whole milk
½ teaspoon garlic powder
½ teaspoon coarse salt or to taste (Fleur De Sel preferred)
½ teaspoon fresh ground black pepper or to taste
1 bag (8 oz.) frozen mixed vegetables
2 refrigerated piecrusts (e.g., Pillsbury brand)
4 ramekins or aluminum foil pans (approx. 1¼ inches deep & 4½ inches in diameter)

With a knife, quarter the 2 pie crusts and set the 8 pieces aside. For 2 to 3 minutes, microwave the vegetables to defrost them.

Use no-stick vegetable cooking spray to coat the ramekins or small pans. Fit or mold a piece of the pie crust into each with your fingers. Pour the milk and soup into a large bowl and stir in the ingredients. Slowly stir to mix thoroughly. Now, use a spoon to equally fill each ramekin or small pan with the mixture. Top each with pie crust, and use your fingers to pinch the edges. Finally, use a knife to vent each top with a couple of slits.

The pies should be placed on a baking sheet before baking until golden brown (approx. 35 to 50 minutes).

Diva Tip:

• Store-bought rotisserie chicken or turkey works perfectly to simplify this dish.