Illegal Pot Pie

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. 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. 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. 3

   Pour the soup in a bowl - salt and pepper to taste.

4. 4

   Split the soup between the ramekins - filling to 1/4" of an inch from the rim.

5. 5

   Place the round dough on top of the ramekin.

6. 6

   Dip your fingertip in water and trace around the dough circle.

7. 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. 8

   Bake pies at 375 degrees for 20 minutes or until the crust is a puffed golden brown.