Chicken pot pie(but can be an easy left-over turkey pot pie)

   Ok.. I made this recipe with the left over green bean and red potato recipe for a side.

I took these large ramekins and turned them upside down(to use like a cookie cutter) on a Pillsbury ready-made pie crust(one pie crust will make 2 pot pies). place the top to the side and take the remaining pie crust and place in the bottom of the ramekins. In a separate bowl, mix a can of cream of chicken(if you're using chicken as the meat), Or a can of cream of mushroom(if you are using turkey). Mix in 1/2 a bag of frozen

peas/carrots(the remaining half of the bag that I used earlier this week for my meatloaf). Then mix in your meat. Today I used a can of chicken(after thanksgiving I will use left over turkey). Now, anyone who has read my blog knows that I am all about smoking a whole chicken and using that for my recipes(it is cheap and easy) But, when you are in a hurry.... in this case... pop open a can of chicken, tuna or crab meat!!!!!!!!!!

After you have mixed the cream of chicken or mushroom(I always use the 98% fat-free), the frozen veggies and your protein(meat), Place the mixture in the 2 ramekins(that already has a layer of the pie crust). Then take the 2 round circles that you have from using the ramekins as a cookie cutter and place on top. using your fingers, push the crust around the corners of the ramekins(like a pie crust). then take an egg in a separate bowl and whisk. Place that egg was on the top of the pot pie(so it will brown) and sprinkle with paprika and parmesan cheese. Last but not least.... Take a knife and make 2 slits on each side of the pie( like a plaid pattern, or tic tack toe board lol). this will allow for it to rise correctly. Place in a 375 degree oven for 20 min. Then put the broiler on high for about 3 min just to get that extra crispness on the top... waaaaallllllllaaaa! yummy!