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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I call this recipe 'Illegal Pot Pie' because it is such a cheat recipe that it should be illegal. It came about the other night when I was hungry for ‘something’ and looked in the cabinet and saw a can of Campbell’s Chunky Turkey Pot Pie Soup. I then remembered that I had a pie crust in the refrigerator! I am a fan of double crusted pot pies, but you can certainly use the top crust only. You can also use any soup you would like as long as it a thick, chunky soup with some substance. OAMC friendly! Ingredients:
18 ounces campbell's chunky turkey pot pie soup |
1 pillsbury ready made double crust pie crust |
salt and pepper, to taste |
Directions:
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.
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