The
beauty of this pie machine is that it keeps the bottom of your pies
crispy-what a concept! You can’t get that in the oven with a huge pie!
lol


I started with a store bought rotisserie chicken and chopped the white meat. 


1.  Roast 5 ears of fresh corn-click here for recipe  Once finished, cut kernels off the cobs.
2.
Make your pie crust-can be made ahead of time and frozen.  I made my
dough, cut my rounds and froze them individually wrapped.  To make this
dough gluten free, use CUP4CUP flour-it’s the best and is what you see pictured above for our pot pies!

3.  Peel and chop 1 pound fresh carrots.  Toss with olive oil and roast at 375 for 25 minutes or until soft.

4.  Make Filling:
    
In a pot, melt 4 Tablespoons butter and sprinkle in 1/4 cup flour,
stirring to combine very well.  Cook 1 minute.  Add 2 cups chicken broth
and 2 Tablespoons heavy cream.  Stir to combine and simmer on low to
thicken a bit.  Stir in the corn kernels, chicken, 1/2 can peas
(optional), carrots and salt/pepper.  


5. 
Use the directions on your pie maker machine and bake each mini pie
until golden! (No pie maker? use mini tins and bake in the oven at 400
until golden-remember to cut slits to vent pies)