CHICKEN & VEGETABLE HAND PIES

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Makes 4 pies

1 box pie crust (or make your own!)
1 russet potato, peeled and diced
1 tablespoon olive oil
1 onion, diced
1 stalk celery, diced
2 carrots, chopped
1 tablespoon butter
3/4 cup whole wheat flour
14 ounces chicken stock
2 boneless, skinless chicken breasts, cooked and shredded
1 egg
Salt & pepper

Thai Coconut Curry Butternut Squash Soup Recipe

Instruction

Preheat oven to 425 degrees. Bring a small pot to boil over high heat. Add potatoes and cook until tender. Meanwhile, cook onion, celery, carrots, and olive oil in a large skillet over medium heat. Cook for about 10-12 minutes, until onions are tender. Season with salt & pepper. Add butter, cooked chicken, and broth to skillet and allow to simmer for a few minutes.

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