Ingredients:
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/4 cup frozen or canned peas
1/4 cup butter
4 cups cooked chicken, chopped
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half or milk
2 Pie crusts (either store bought or your own recipe)
Salt and pepper to taste

Directions:

Preheat the oven to 400°F.

Make the Filling:
If you are cooking the chicken, cut chicken into small cubes and sauté in a frying pan for approximately 15 minutes or until fully cooked and set aside. You can also use any left over chicken or store bought rotisserie chicken. 

In a deep sauté pan melt the butter over medium heat and sauté the onion until translucent, approximately 3 minutes. Add the celery and carrots and continue to cook for approximately 15 minutes until the carrots are just tender. 

In a deep bowl combine the cream or milk and the chicken broth. 

Add the flour and stir continuously for approximately two minutes, making sure to mix well to avoid lumps. Slowly add your cream/broth mixture to the vegetable and flour mixture, while mixing. 

Continue cooking for another 5-7 minutes or until thickened to a pudding consistency. Add the chicken and peas then season with salt and pepper.  

Assemble Pies:

Roll our the pie dough (I used Pillsbury pie crust, make sure its pie crust and not puff pastry). You can either make a regular pie or mini ones as I have, if you are making a regular pie press 1 pie crust into a pie pan and fill with your filling, place the second pie crust on top and using a fork reinforce the edges, cut slits in the top crust to allow steam to escape. 

To make the mini pies, cut 1 pie crust into fours and press into either ramekins or mason jars (the dough is soft and you can mold it pretty easily). Fill your jars with the filling. 

Using an empty jar as a "cookie cutter" or stencil cut the second pie crust, this will be the top crust into round shapes. Place the round pie crust disk on top of your jar with the mixture inside and press down the edges with a fork to reinforce. trim the sides if there is excess crust hanging.

 Cut slits into the dough to let steam escape, or make a fun shape, like I have. 

Cover with foil and place in the oven for 15 minutes. Remove the foil and continue to cook for another 15 minutes or until the top crust is golden brown. Remove carefully and allow to cool for several minutes before enjoying straight from the jar.