This fall weather has me feeling all sorts of good feelings these days. It's now the end of summer, school began last week and the weather has been getting a bit chilly in the mornings. These flaky mini chicken pot pies have me thinking of cozying up by the fire, wearing sweaters and boots and watching the leaves change outside.
Shred rotisserie chicken meat and set aside.
In a large saucepan, prepare sauce: cook onions in butter until soft and translucent. Add in the carrots half way so they can soften a bit. Stir in flour to form a paste. Now add the chicken broth and milk. Stir and bring to boil for one minute or until sauce thickens. Taste for salt and add according to taste. Remove from heat, set aside.
Combine chicken, broccoli and peas and stir well to combine everything together with the sauce.
Spoon mixture of chicken and veggies into prepared small oven safe bowls or small pie dishes, even mason jars will work for this.
Prepare the pie crusts according to your favorite homemade recipe or the directions on the box, I used store bought pie crust this time.
Cover with top crusts, seal edges, and cut away excess. Make small slits in the middle of each top to allow steam to escape. You can get creative and weave together strips of dough too, like I did on some of mine.
When you’re ready to eat, preheat the oven to 350 F (400F if doing puff pastry bake for 15 minutes) and bake uncovered pies for 75 minutes, or until the crust is golden brown and filling is bubbly. If the crust seems to start getting brown on the rim more, cover with foil and continue to cook.
Enjoy while hot.
If freezing, cover each pie with a layer of wax paper and then foil. Place in the freezer for up to three months.