Yummy Veggie Pot Pie!

So, last night I wanted to make some chicken pot pie for dinner- but it was getting late and I didn't feel like looking up a recipe or cooking chicken. So the husband and I decided to do something a little different instead. We made our own version of veggie pot pies. There are a couple of things (mistakes) that we learned from. So rather than telling you those I will tell you how we should have done it. I am mostly doing this so I will remember- otherwise I will never be able to make this meal again.

Ignore the messy stove top please.

Ingredients:
pie crusts (we used great value's ready made crust- 6 total)
4 cans cream of chicken soup
chicken broth (we used most of a 32 oz. container)
4-6 medium sized potatoes
1 bag frozen peas/carrots
1 bag frozen corn
parsley
garlic salt
(you could use other seasonings to taste- these are just the ones the husband chose to add)

First you peel and cut the potatoes into bite sized pieces.
Then you cook potatoes in chicken broth. While they are cooking get your crust and veggies out to thaw.
Once potatoes are about 85-90% done you add the veggies to the potatoes. Continue to heat.
Add seasoning and cream of chicken soup. Allow it all to heat- stirring occasionally.
While it is heating, prepare your pie crusts in pans. We used 2 pie tins and 12 muffin tin spots (we sprayed the muffin tin first).
Divide the filling between the crusts. (we used 1/4 cup for the muffin sized pies and just filled the others until they seemed full).
Place top crusts on pies (we didn't have top crusts on muffins)
Bake.
We baked ours at 450 for 11-13 min. according to the crust instructions, however, we think it would work better to reduce the heat and increase the cooking time. It needs to cook until the crust is cooked- the filling is already cooked.
We ate our muffins that night and prepped the pies for freezing. I have not yet used these- so I am not sure how well they will work. I plan to allow them to thaw overnight and then bake them to heat them (I will have already cooked them). This part is still experimenting.

They lifted easily out of the muffin tin. Seemed to be a good serving size.

Anyways, these were DELICIOUS!!!! We all had seconds. My pickiest eater (who hates potatoes and peas) was the first to ask for seconds and she ate both muffin pies completely (without picking pieces out). I am so glad we have the pies frozen to use again soon. If you try it, let me know what you think. I love it when dinner experiments turn out so good!