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Chicken Pot Hand Pies Recipe

Ingredients:

- 1/2 Base Mixture

- 2 Tablespoons Butter

- 2 Tablespoons Flour

- 1 Cup Milk

- 1/2 Bag Small Potatoes (like Trader Joe’s Teeny Tiny Potatoes)

- 1 Cup Frozen Corn

- Salt and Pepper to Taste

- 6 Sprigs Fresh Thyme

- Double Recipe Pie Crust (Use pre-made crust for all I care! I am not a pie crust snob, sorry!)

Directions:

1. Keep base mixture aside.

2. In stock pot melt butter and add flour, stirring into paste.

3. Add milk and salt and pepper.

4. Boil water and cook potatoes in separate pot.

5. Simmer butter, flour and milk mixture into thick consistency.

6. Add thyme to base mixture.

7. Prepare corn.

8. Add everything to butter, flour and milk mixture in stock pot.

9. Let cool.

10. Make 10 circles of uncooked pie crusts on aluminum foiled cookie sheet.

11. Pour mixture into center of uncooked pie crusts, fold and pinch.

12. Freeze on cookie sheet, once frozen transfer to freezer-safe bag.

13. Bake at 425 Degrees for 20-25 Minutes.