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Pie Filling:.
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1.
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Preheat oven to 400F.
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2.
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Boil broth, peas, corn and whole chicken breast for 15 minutes or until chicken is thoroughly cooked.
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Remove chicken and shred w/ a knife and fork and return to pot.
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3.
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Saute onion, celery, carrots and potatoes in margarine for 15 minutes.
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4.
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Add flour to sauteed mixture, stirring well, cook for one minute stirring constantly.
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5.
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Add milk to the sauteed mixture.
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6.
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Gradually stir in stock, pea, and chicken mixture.
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7.
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Stir in salt and pepper.
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8.
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Cook over medium heat stirring constantly until thickened and bubbly.
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9.
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Pour mixture into prepared pie crust lined cup cake tray.
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10.
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Cover with 4 inch square pie tops.
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Press around rim with a fork to seal to pie bottoms.
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(Brush edges w/ water if needed).
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11.
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Cut slits to allow steam to escape.
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12.
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Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
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For Pie Crust:.
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1.
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Mix all ingredients, and stir vigorously until soft dough forms.
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2.
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Roll out 1/8th inch thick.
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and cut out 12 4 inch squares.
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3.
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Spray butter inside cup cake moldings.
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Then carefully drape and form 5 inch dough squares into cup cake molds.
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Cut off excess and return to rest of the dough.
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(be sure to leave a quarter inch lip over the cupcake molds side to receive the pie tops).
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6.
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Roll out 1/8th inch dough with the remaining dough.
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and cut out 12 4 inch squares for pie tops.
