1 refrigerated pie crust, half of a 15 ounce box, see notes
4 boneless, skinless chicken breast halves
1 teaspoon olive oil
1 large onion, chopped
1 8 ounce package already sliced mushrooms, see notes
1 teaspoon bottled minced garlic
2 teaspoons Worcestershire sauce
1 10 3/4 ounce can reduced fat cream of mushroom soup
1 10 3/4 ounce can reduced fat, cream of chicken soup
1/2 cup skim or low fat milk
1 cup frozen corn kernels
1 cup frozen peas and carrots mixture, see notes
1/2 cup already shredded cheddar cheese
Heat the oven to 425F. Using a star shaped cookie cutter, cut the pie crust into 8 large stars and 4 smaller stars (see note). Place on an ungreased cookie sheet and bake until golden brown, 9 to 11 minutes. Remove from the oven and set aside. Meanwhile, if the chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave safe plate and microwave 3 minutes, uncovered, at high, to begin defrosting. While the chicken defrosts, heat the oil over medium heat in an extra deep 12 inch non stick skillet. Peel the onion and coarsely chop it, adding it to the skillet as you chop. Raise the heat to medium high. Coarsely chop the mushrooms and add them to the skillet. Cut the chicken into bite size chunks, adding them to the skillet as you cut. Cook the chicken, stirring from time to time, until it is no longer pink outside, about 4 minutes. While the chicken cooks, add the garlic and Worcestershire sauce. Reduce the heat to medium. Add the cream of mushroom and cream of chicken soups and milk. Stir to mix well. Add the corn and peas and carrots and cheese. Stir to mix well. Cook just until the vegetables are heated through and the cheese melts, about 2 minutes. To serve, spoon into shallow bowls or plates, topping each with several crust cutouts. Serves 4.
Cook's notes: You can use any shape cookie cutter you like. Feel free to customize the vegetables in the pie. For example, use all peas and no carrots or substitute green beans for mushrooms. Just make sure to have roughly 3 cups vegetables.
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