Mini chicken pot pies

• 2 chicken breasts shredded or cubed
• 1 packages Refrigerated Pie Crust
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 2 small potatoes, chopped
• 2 bay leaves
• 2 cubes of chicken bullion
• 1/2 tsp fresh garlic
• 4 cup water

1. Bring chicken, spices, bullion to a boil
2. Take out pie crusts to adjust to room temp
3. Once chicken is cooked, take out to cool, then shred or chop
4. Add veggies to chicken stock and simmer 10 min
5. Flour the counter to roll out crusts
6. Roll out the edges of crust and place in lg muffin pan
7. Turn down veggies and thicken witn cirn starch or roux, let stand to thicken
8. Preheat oven to 400 degrees
9. Ladle the veggies into the pan, and cover with remaining dough
10. Bake in oven for 15-20 mins or until golden brown on top.
11. ENJOY!
12. !
13. !

chicken breasts, pie crust, carrots, celery, onion, green pepper, potatoes, bay leaves, chicken bullion, garlic, water

Taken from cookpad.com/us/recipes/360797-mini-chicken-pot-pies (may not work)