Chicken Pot Pies

1 c cooked, shredded chicken

3/4 c chopped celery

3/4 c chopped onion

3/4 c chopped carrots

3/4 c frozen peas

1 T butter

2 cans cream of chicken soup

2 Pillsbury frozen pie crusts

milk

1 egg

Melt butter and a splash of olive oil in a large skillet on medium-high heat. Add celery, onion, and carrots and saute till tender. Add peas and cook another few minutes. Add soup, a little milk to thin mixture, and chicken. Heat through. Add salt and pepper to taste. Line 4 individual size pie tins (I use aluminum disposable) with pie crust. Fill pie tins with mixture until level with the top of the tin. Top with another layer of pie crust. Crimp the sides (or you can press with a fork) to seal. Cut vent holes in the top. Beat 1 egg and brush the tops of each pie before putting in the oven. Bake at 375 degrees for 35-40 minutes until crusts are golden brown. Makes 4 individual pot pies.

* These freeze very well. Put them in the freezer before baking and when ready to eat, bake at same temp for about 1 hour.