Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: take a casserole dish and line the bottom and sides with pie dough. save dough for the top. fill casserole dish with veggies, cooked chicken and then spread cream of chicken over those ingredients one can at a time. you want at least 3 cans for a 11x9 dish. once all the ingredients are in take the other pie dough and drape it over the dish and cut the excess dough off around the edges. seal the dough to the casserole dish by pressing a fork or your finger on top of the dough at the edges of the pan- do this all the way around the pan. make 4 incisions at the top of the pie so it can breathe. cook at 375 for 1 hour or until crust is a nice golden brown. enjoy!

Target recipe: heat oven to 375°f. lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray. separate dough into 8 biscuits; separate each biscuit into 2 layers. place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides. drain soup; store in tightly covered container in refrigerator or freezer for later use. spoon drained soup evenly into biscuit-lined cups. place remaining biscuit halves over soup; gently seal each biscuit. spread biscuit tops with butter. sprinkle with italian seasoning and garlic powder. top each with 1/2 tablespoon cheese. bake at 375°f for 15 to 18 minutes or until edges are golden brown. to remove from pan, run knife around edge of pies.