Illegal Pot Pie

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 18 ounces campbell's chunky turkey pot pie soup
• 1 pillsbury ready made double crust pie crust
• salt and pepper, to taste

Recipe

• 1 carefully roll out the thawed pie crusts. for the bottom dough, cut them 1/2" larger than the ramekin, making sure you've cut enough to go across the bottom and up the sides yet still have that 1/2" overlay.
• 2 cut a circle of dough for the top using the top of the ramekin to cut the dough. using a knife cut a small x in the center of the dough.
• 3 pour the soup in a bowl - salt and pepper to taste.
• 4 split the soup between the ramekins - filling to 1/4" of an inch from the rim.
• 5 place the round dough on top of the ramekin.
• 6 dip your fingertip in water and trace around the dough circle.
• 7 bring the excess dough up from the sides of the bottom crust and seal it down over the water ring on the dough circle. using a fork or your fingers, crimp the dough to completely seal.
• 8 bake pies at 375 degrees for 20 minutes or until the crust is a puffed golden brown.