Individual chicken potpie's

1 pkg. ready made pie dough (not frozen shells) or I use Jiffy brand pie crust mix
1 large baking potato or other potato's you may have around (I sometimes use red or white if I have them)
1 1/2 c. frozen mixed veggies
left over rotisserie chicken
salt & pepper to taste
1 egg
1 tbs. milk

Preheat oven to 375
Prepare pie dough and set in the refrigerator. Peel & cube the potato into 1/4" pieces and put into microwave safe bowl add 1/4 c water cover in plastic wrap and microwave on high for 4 minutes or until tender. Remove from microwave and do not drain  mix in frozen veggies until veggies are warmed then drain excess water. Add the entire contents of cream of mushroom soup & left over chicken and salt & pepper. Spoon heaping helpings into medium ramekins or 1 large one or pie plate if you are in a pinch. Roll out pie crust and add to top of pie fillings. Create egg wash.
Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).

Egg Wash

A lovely coating for a pie can be achieved with a simple egg wash.

• 1 Tbsp heavy cream, half and half, or milk
• 1 large egg yolk

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

Put the poties on a cookie sheet and into preheated oven and cook at 350 for 35-40 minutes or until it is bubbly and the crust has a nice golden tan.

Makes 4 indivdual pies