Mini Chicken Pot Pies - Robin Morgenstern

2/3 cup buttermilk
1 3/4 cups chicken broth

1/3 cup butter
3/4 cup carrots chopped small
1/3 cup chopped onion
1/3 cup sliced celery

1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed

2 cups shredded chicken (I use a rotisserie chicken)
3/4 cup frozen green peas
4 (9 inch) unbaked pie crusts

Preheat oven to 425.
Measure out buttermilk and broth.  Combine the two into a two cup liquid measuring cup (It will be very full).  Set aside.

In a skillet melt butter. Saute carrots, onions, and celery for about 5 mintues or until carrots are tender. Stir in flour, salt, pepper, and celery seed. Whisk till all is incorporated. Slowly stir in broth mixture while whisking. Be careful in tends to slosh. Continue stirring until thick. Add chicken and peas, stir to combine. Remove from heat and set aside.

Roll out dough so that it is thinner. Cut out large circles from 2 of the pie crusts to put in the muffin tins. The circles should be larger than the hole. Put the scraps of dough together and roll out. Keep cutting and repeating till all the dough is used up. Will make about 15-18 Texas sized cupcakes.

Using a large ice cream scoop place one scoop of chicken mixture in each cup.

Cut out circles that will be the size of the top of the mini pies (about a 1/2 cup measurer size).

Cover the tops with the circles.

Seal edges pinching crusts together slightly

Make 3 small slits in the top with a knife to allow steam to escape in the form of a Y.

Bake in the preheated oven for 15 minutes. Rotate in oven and cook for 3-5 more minutes or until crust is a golden brown.