Chicken Pot Pies

8 oz. frozen mixed veggies
2 refrigerated pie crusts
10.75 oz. cream of chicken soup
1/2 cup milk
2 cups chopped cooked chicken 
1/2 tsp garlic salt
1/2 tsp pepper

Preheat oven to 375°. Defrost the veggies in a microwave for about 3 minutes.
Cut 2 pie crusts into quarters to yield 8 equal pieces.
Coat the inside of of 4 small foil pans (4.5" diameter, 1/25"deep) or 4 ramekins with vegetable cooking spray.
Line the bottom of each with a quarter of crust molding it with your fingers to fit.
In a large bowl stir together the soup and milk; add the remaining ingredients.
Spoon about 2/3 cup of the mixture into each pan.
Top each with a quarter of crust.
Pinch the edges together and cut vents in the top.
Place on a baking sheet and bake 35-45 minutes or until golden brown.

*I rarely use crust on the bottom to try to cut down a little bit on our bread intake.
**Don't forget you will have to leave the dough out for awhile before you can work with it.