I debated on the crust. Traditional, frozen pot pies are made with actual pie crust. When we went to the store to look at our crust options, I decided to try pizza crust.
1 roll refrigerated thin crust pizza dough
1 can creamy chicken soup (not concentrated)
Preheat oven to 400 degrees
Spray 6 cups of your muffin tin with non-stick spray
Open pizza crust, roll out, and cut into 6 pieces. Then cut each piece into two, making one a little bigger than the other.
Place the larger pieces of crust into each of the 6 muffin cups.
Bake for about 10 minutes, or however long your crust instructions say to pre-bake.
Fill each up with soup, then top with smaller piece of crust, sealing as much as you can.
Bake for another 10-15 minutes, until top is golden and inside is heated through.
Boo liked these and my mom and brother both tried them and liked them. I probably would have loved them if I used a different soup. The Banquet soup had celery in it, which is fine for other occasions, but not for pot pies in my opinion. Progresso makes a Chicken Pot Pie soup that is very good, and probably would have worked perfectly for this recipe.