Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Chicken Pot Pies for 2

1 pkg. refrigerated pie crusts
1 t. flour
2 T. margarine or butter
2 T. flour
Dash of poultry seasoning
Dash of pepper
½ cup chicken broth
1/3 cup milk
1 cup cooked chicken, cubed
1 cup frozen mixed vegetables, thawed

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Let 1 pie crust pouch stand at room temperature for 15 to 20 minutes. Heat oven to 400º. Unfold pie crust; peel off top plastic sheet. Press out fold lines; sprinkle 1  teaspoon flour over crust. Turn crust, flour side down, onto ungreased cookie sheet; peel off remaining plastic sheet. Invert two 10-ounce bowls or custard cups over crust. With a sharp knife, cut circle ½” larger than rims of bowls; remove bowls from crust. Line each bowl with crust, flour side down. Using remaining crust pieces, cut desired shapes with cookie cutter or sharp knife. In small saucepan, melt margarine over medium heat. Stir in 2 tablespoons flour, poultry seasoning and pepper; cook until mixture is smooth and bubbly. Gradually add broth and milk. Cook until mixture boils and thickens, stirring constantly. Stir in chicken and mixed vegetables; cook until thoroughly heated. Divide mixture evenly into crust-lined bowls; top with pastry cutouts. Place bowls on cookie sheet to catch any spills. Bake at 400º for 20 to 30 minutes or until crust is golden brown. Makes 2 servings.