Impromptu Pot Pies

Normally I would write a well thought out quirky blog post but today is a just a quick one. A few people over the last week have asked me how I made my mini chicken pot pies. I didn't have a set recipe for them. I just kind of threw it together. Here is a list of ingredients that I used and the steps I took to make those cute bites of deliciousness!  

First let me say a Pampered Chef brownie pan is a must have!

2 cubed and cooked chicken breast
1 small onion chopped
3 tablespoons of butter
1/3 cup of flour
1 can of chicken broth
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups Frozen veggies
2 pie crusts

First I cubed and cooked the chicken.
In a sauce pan I melted the butter
Add chopped onions, salt, pepper, and cook for two minutes
whisk in the flour (it will clump up)
slowly(!!!!) whisk in the chicken broth and 1/2 cup milk You want to keep it creamy but as thick as possible!
next add in veggies and chicken and simmer while you cut the pie crust
Cut the pie crusts to desired length (I kept it at about as wide as the brownie pan sections and over lapped it some to cover the tops)
Add a 1/4 cup of the mixture to each square (it only uses 11 squares if you cut the pie crusts like me)and fold the pie crust over the top of the mixture.
Cover with foil and bake 25 minutes at 350
remove foil and bake for another 15 minutes

Let sit for 5 minutes or so and enjoy :)