Ingredients
- 6 tablespoons butter
- ½ cup chopped onion
- 7 tablespoons flour
- 1 teaspoon salt
- ¾ teaspoon poultry seasoning
- ⅛ teaspoon pepper
- 3 cups chicken broth
- 10 ounces frozen peas/carrots-thawed
- 2 boxes Pillsbury pie crust, refrigerated section
- 3 cups cooked and cubed chicken
Directions
1. In saucepan melt butter. Add onion and cook until tender. Stir in flour, salt, poultry seasoning, and pepper. Add broth; stir to mix well. Cook and stir until thick and bubbly. Add the chicken and vegetables. Cool. At this point, refrigerate until ready to bake the pies. |
2. Cut the pie crust to fit into small pie shells. (Four) Add the mixture and top with a piece of pie crust. Pinch the edges together and cut three slits in each pie. |
3. Place on a large sided cookie sheet into an oven preheated to 425°. Bake until golden brown, approximately 15-25 minutes. |