Skillet Chicken Pot Pie with Stars

Heat the oven to 425 degrees F.

Using a star-shaped cookie cutter, cut the pie crust into 8 large stars and 4 smaller stars (or any shape desired).

Place on an ungreased cookie sheet and bake until golden brown, 9 to 11 minutes. Remove from the oven and set aside.

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.