This recipe requires a fair bit of preparation if you make it all from scratch. The chicken needs to be cooked and diced or shredded. We generally use a crock pot to cook the chicken to the point where it's easy to shred.
The pie crust we also make from scratch, but Lisa hasn't written that part down yet, so I can't provide it here. See the home page of the site for a form to fill out when I add new recipes, and you'll get an email when I add the pie crust one.
Assuming you have the chicken and pie crust ready, you'll coat the three glass bowls with olive oil. No special amount, you just want the bottom and sides to have some oil on them.
Divide equal parts of veggies and chicken into the three bowls.
Mix the broth and corn starch together by adding the broth 1 tbsp. at a time to the corn starch, and mixing thoroughly. You want the corn starch to be fully incorporated with the broth, with no lumps. At that point combine the mixture with the rest of the broth, and divide it all among the three bowls. You don't want any bowl to be more than 3/4 full at most.
Lay out the pie crust and place an empty bowl of the same size as the others upside down on top of the pie crust. Use it as a guide to cut out just a bit larger than the mouth of the bowl. Use those pieces to cover the bowls and press firmly around the edges of the bowl to seal the crust to the bowl.
Use any remaining crust to make designs on top of the pot pies. We like flowers and smiley faces. Or, if you have adjusted the veggies in each bowl for individual tastes, use the remaining crust to put each person's initials on their pie so there's no mixup later.
Use a sharp knife to cut small steam vents in the top of each pot pie, about four to five per bowl.
Bake at 400° for around 20 minutes, until hot and bubbly and the crust is lightly browned.
Allow to cool, and then enjoy your delicious and healthy chicken pot pie!