Recipes By: Queen G's Recipes

Serves: 4 to 6

Prep time: 35 to 45 minutes

Bake Time: 20 to 25 minutes

Ingredients

• 2 boxes of store bought Pillsbury pie crusts

• 4 cups cooked chicken

• 1/3 cup unsalted butter

• 1/3 cup all-purpose flour

• 1 large onion finely chopped

• 1 large sweet potato finely chopped

• 1 teaspoon garlic powder or 4 cloves of garlic, finely chopped

• 1 - 3/4 cup chicken or vegetable stock

• 1/3 cup half & half cream

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried thyme

• 2 tablespoons Worcestershire sauce

• 1 - 1/2 cups frozen peas and carrots

• chopped fresh parsley (optional)

Egg wash:

• 1 egg

• 1 teaspoon milk or cream

Directions:

1. In a large saucepan, add the butter and allow it to melt. Then, add in the diced onion and sweet potatoes. Sautee for about 6-7 minutes. Then, add in the flour and stir for 2 minutes, until no flour is visible. Add in the chicken stock and the half & half cream. Allow your mixture to come up to a simmer, it should be a gravy consistency. Now, add in the salt, black pepper, thyme, onion powder, Worcestershire sauce and mix until combined. Then, add in the frozen peas and carrots and stir for another minute. Lastly, add in the cooked chicken. Allow your filling to come to room temperature.
   

2. Sprinkle some flour on your counter and roll out your pie crusts, one at a time. Use a 4.5'' cookie cutter to create the base crusts and a 4" cookie cutter to make the top crusts.
   

3. Have a muffin pan ready. Add the base crusts into each muffin cavity and gently press them into your muffin pan. Add the filling into each muffin cavity, 3/4 full. Place your top pie crusts over the filling and seal them closed. Prepare your egg wash, by whisking one egg and one teaspoon of milk. Brush the egg wash on the tops of your pot pies. Score the top crusts of your pot pies, to allow the air to escape while baking.
   

4. Preheat your oven to 425F and bake your pot pies for 20-25 minutes. Allow them to cool in the pan for 15 minutes and then run a butter knife around the edges of each pie to loosen them from the pan. They are ready to be enjoyed!