I started with a store bought rotisserie chicken and chopped the white meat.
1. Roast 5 ears of fresh corn-click here for recipe Once finished, cut kernels off the cobs.
2. Make your pie crust-can be made ahead of time and frozen. I made my dough, cut my rounds and froze them individually wrapped. To make this dough gluten free, use CUP4CUP flour-it's the best and is what you see pictured above for our pot pies!
3. Peel and chop 1 pound fresh carrots. Toss with olive oil and roast at 375 for 25 minutes or until soft.4. Make Filling:
In a pot, melt 4 Tablespoons butter and sprinkle in 1/4 cup flour, stirring to combine very well. Cook 1 minute. Add 2 cups chicken broth and 2 Tablespoons heavy cream. Stir to combine and simmer on low to thicken a bit. Stir in the corn kernels, chicken, 1/2 can peas (optional), carrots and salt/pepper.
5. Use the directions on your pie maker machine and bake each mini pie until golden! (No pie maker? use mini tins and bake in the oven at 400 until golden-remember to cut slits to vent pies)
