Mini Chicken Pot Pies

step 1 Preheat the oven to 375 degrees Fahrenheit. Heat a large pan over medium high heat. Add in the butter and allow it to melt. Mix in the onion and sauté until translucent, 2-3 minutes. Add in the gluten free flour and poultry seasoning. Mix until combined and the mixture becomes thick and bubbly.

step 2 Pour in the broth and milk. Stir until the mixture is smooth and creamy. Cook for a few minutes until the sauce becomes thick. Season with salt and pepper to taste.

step 3 Turn off the heat then mix in the chicken and frozen vegetables until combined. Set the filling aside.

step 4 Set aside four 6 ½ inch diameter deep pie dishes. Roll out both of the Sweet Loren’s Pie Crusts. Cut out two 8 inch diameter circles from each pie crust. Combine scraps and re-roll out the dough if needed.

step 5 Roll out both of the Sweet Loren’s Puff Pastry Dough. Cut out two 6 ½ inch diameter circles from each pie crust. Press the scraps back together if needed.

step 6 Fit the pie crust dough into the bottom of each pie dish. Add some of the chicken pot pie filling into the pie crust. Brush the edges of the pie crust with egg wash. Lay the puff pastry on top then crimp around the edges with a fork. Cut 4 slits on top and bake them in the oven for 40-45 minutes until the crust is golden brown. Allow the pot pies to cool slightly before serving. Enjoy!