Ingredients

  • 6 tablespoons butter
  • ½ cup chopped onion
  • 7 tablespoons flour
  • 1 teaspoon salt
  • ¾ teaspoon poultry seasoning
  • 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.

Source

Servings/Yield