Individual Chick-UN Pot Pies

I'm a sucker for comfort food

Ingredients:
1- 8oz bag frozen mixed veggies
2 prepared pie crusts (if you buy the refrigerated kind read labels carefully, most contain lard and are therefor not vegan.)
10 3/4 oz mushroom soup (I prefer Imagine's Cream Portabello Mushroom)
1/2 cup soy or rice milk
2 cups chicken substitute, cook and chopped (I use wheat of meat/Seitan)
1/2 tsp garlic salt
1/2 tsp pepper

Directions:

1. Preheat oven to 375
2. Defrost vegetable in a microwave for about 3 minutes
3. Cut 2 piecrusts into quarters, yield 8 equal pieces
4. Coat the inside of 4 small aluminum-foil pans (4 ½ inches in diameter, 1 ¼ inches deep) or 4 ramekins with cooking spray
5. Line the bottom of each with a quarter of crust, molding it with your fingers to fit
6. In a large bowl, stir together the soup and milk.
7. Add the remaining ingredients.
8. Spoon about 2/3 cup of the mixture into each pan or ramekin
9. Top each with a piecrust quarter
10. Pinch the edges together and cut vents in the top
11. Place on baking sheet and bake for 35 to 45 minutes or until golden brown.

*I use the pie crust scraps to make mini-pot pies for the little one. Simply pressed crust into a Star shaped baking cup instead of ramekin and viola!