Mini Cupcake Sized Chicken Pot Pies/ Vegetarian

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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.

* Per serving · 4 servings · Values may vary.