Illegal Pot Pie
- Ready In:
- 30mins
- Ingredients:
- 3
- Serves:
-
2
ingredients
- 18 ounces campbell's chunky turkey pot pie soup
- 1 pillsbury ready made double crust pie crust
- salt and pepper, to taste
directions
- 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.
- 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.
- Pour the soup in a bowl - salt and pepper to taste.
- Split the soup between the ramekins - filling to 1/4" of an inch from the rim.
- Place the round dough on top of the ramekin.
- Dip your fingertip in water and trace around the dough circle.
- 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.
- Bake pies at 375 degrees for 20 minutes or until the crust is a puffed golden brown.
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