Feel free to alter filling ingredients to your own personal liking.
Preheat your oven to 350 (varies depending on oven)
Filling
2 Cups diced cooked chicken
2 1/2 Cups chicken stock
1 Cup Diced Carrots
1/2 Cup Diced Celery
1/2 Cup Chopped onion
1/4 cup Cornstarch or all purpose GF flour
3 Tablespoons Water
1/4 Cup Milk
I used 1 box of Gluten-Free-Pantry Perfect-Pie-Crust . You can purchase this online or at the Real Canadian Superstore. If your local store does not carry this item, I would suggest asking them to.
Bring Chicken Stock to boil in large saucepan (or pot)
Add the Carrots, Celery, and Onions. Cook for 15-20 minutes
Stir in Chicken and frozen peas. Cook for 5 more minutes
Add a few tablespoons of water to flour to make paste . Place in saucepan to thicken stock. Cook on low for 3-5 minutes. Add Milk and season to taste.
Pour the mixture into mini pie tins that are lined with pie crust.
Top off the meat pie with a layer of pie crust.
Bake for about 25- 30 minutes