MINI CHICKEN POT PIES……OUTRAGEOUS!

The beauty of this pie machine is that it keeps the bottom of your pies crispy-what a concept! You can’t get that in the oven with a huge pie! lol

I started with a store bought rotisserie chicken and chopped the white meat. 

1.  Roast 5 ears of fresh corn-click here for recipe  Once finished, cut kernels off the cobs.
2. Make your pie crust-can be made ahead of time and frozen.  I made my dough, cut my rounds and froze them individually wrapped.  To make this dough gluten free, use CUP4CUP flour-it’s the best and is what you see pictured above for our pot pies!
3.  Peel and chop 1 pound fresh carrots.  Toss with olive oil and roast at 375 for 25 minutes or until soft.

4.  Make Filling:
     In a pot, melt 4 Tablespoons butter and sprinkle in 1/4 cup flour, stirring to combine very well.  Cook 1 minute.  Add 2 cups chicken broth and 2 Tablespoons heavy cream.  Stir to combine and simmer on low to thicken a bit.  Stir in the corn kernels, chicken, 1/2 can peas (optional), carrots and salt/pepper.  

5.  Use the directions on your pie maker machine and bake each mini pie until golden! (No pie maker? use mini tins and bake in the oven at 400 until golden-remember to cut slits to vent pies)