Chicken Potpie

1 bag frozen mixed vegetables, thawed (8 oz)

2 refrigerated pie crust

1 can cream of chicken soup (10 ¾ oz)

½ cup milk

2 cups cooked chicken or turkey, chopped

½ tsp. garlic powder

½ tsp. pepper

Preheat oven to 375 degrees.  Cut both pie crusts into quarters, to make 8 equal parts.  Grease the inside of four small aluminum foil pans or four ramekins (4 1/2” diameter by 1 ¼” deep).  Line the bottom of each with a quarter of the crust, molding it with your fingers to fit.  In a large bowl, mix soup and milk, add all other remaining ingredients.  Spoon equal amounts of this mixture into the pans or ramekins.  Top each with a pie crust quarter.  Pinch the edges together and cut a few slits into each top.  Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.  Makes 4 pies.