Step 1

Pick meat from bones and cut into bite size pieces.

Step 2

Peel and cut potatoes into ½" cubes

Step 3

Peel and slice carrots into ¼" slices or dices.

Step 4

Remove pastry from box and thaw at room temperature.

Step 5

Boil potatoes and carrots in water until almost tender. Drain liquid, add frozen peas and set aside.

Step 6

In a large pot, add soup, milk, and sugar. Mix well and simmer.

Step 7

Preheat oven to 400 degrees F.

Step 8

Add chicken and vegetables to the sauce and simmer until warm, stirring frequently.

Step 9

Spoon mixture into each pie tin, Do not over fill.

Step 10

Cut pastry into 6" circles and then roll slightly to make sure crust will overlap rim.

Step 11

Moisten edges of pastry and cover each tin pressing edges to the rim.

Step 12

Bake at 400 degrees for 18 minutes until the top is brown.

Step 13

To Freeze:

Step 14

Finish filling the pies. Do not bake. Instead freeze. Wrap tightly with saran wrap.

Step 15

To reheat, thaw overnight in the fridge and then bake like normal. Enjoy!