Chicken Alfredo Pot Pie

(Courtesy of Better Homes and Gardens)

Ingredients:
1/2 pkg. (15 oz. pkg.) (1 crust) refrigerated unbaked pie crust
3 c. frozen vegetable blend (any combination)
3 c. cubed cooked chicken or turkey
1 container (10 oz.) refrigerated alfredo pasta sauce
1 tsp. dried thyme, marjoram or sage, crushed
Fresh thyme or marjoram sprigs (optional)

Directions:
Let pie crust stand according to package directions.  Preheat oven to 450 degrees.  In a large skillet, cook frozen vegetables in a small amount of boiling water for 5 minutes; drain.  Return to skillet.  Stir in chicken, alfredo sauce and dried herb.  Cook and stir until bubbly.  Divide mixture among 4 ungreased 10 ounce individual casseroles or custard cups.

On a lightly floured surface, roll pie crust into a 13 inch circle.  Cut four 5 inch circles and place on top of each casserole.  Press edges of pastry firmly against sides of casseroles.  Cut slits in tops for steam to escape (can also use a small cookie cutter on the top crust instead of cutting slits).

Place casseroles in a foil-lined shallow baking pan.  Bake, uncovered, for 12-15 minutes or until mixture is heated through and pastry is golden.  If desired, garnish with fresh herbs.