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1.
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Remove skin from the rotisserie chicken and discard.
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Pull chicken off the bones and discard the carcass.
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Roughly chop chicken meat into bite sized cubes.
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You should have about 4 to 6 cups.
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Set this aside.
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2.
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In a small saucepan over medium heat, heat the chicken stock and dissolve the bouillon cubes in the stock.
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In a large pot or Dutch oven, melt the butter then add the onions and saute them over medium-low heat for 10 to 15 minutes, until translucent.
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3.
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Add the flour to the onions and cook over low heat, stirring constantly, for 2 minutes.
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Add the hot chicken stock into the sauce.
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Simmer over low heat for 1 more minute, stirring, until thick.
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Add heavy cream, sugar, onion powder, pepper, rosemary and coriander.
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Add the cubed chicken and mixed veggies.
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Mix well.
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4.
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Remove chicken mixture from heat and allow to slightly cool.
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Preheat oven to 450 F. Spray two 12-cup muffins tins thoroughly with cooking spray.
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Roll out 1 pie crust at a time on a floured, smooth surface.
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5.
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Using a 4 1/2 inch round cookie cutter (or perhaps a small bowl), cut out 24 shapes for the bottom crust, rolling out additional crusts as needed.
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Line the crusts in the bottoms of the muffin tins, making sure that the edges come out over the tops of the tins.
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6.
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Spoon cooled chicken mixture into crust lined tins, about 2 heaping tablespoons per pie.
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Use a 4-inch round to cut out shapes for the top crusts, rolling out additional crusts as needed.
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Place top crusts over the tops of the tins, crimping the bottom crust edges together with the top ones to seal the pies.
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Spray pie tops with cooking spray.
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7.
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Bake pies for about 20-25 minutes or until golden brown.
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Allow to cool slightly before removing from muffin tins (they will be very hot).
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Recipe adapted from Ina Garten.
