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I love it when you have random ingredients in your fridge and can make something delicious!

Individual Chicken Pot Pie Pockets

2T butter

2T flour

1/2 cup chicken stock

1/4 cup milk

salt and pepper to taste

1t Dijon mustard

1 cup finely chopped cooked chicken

1/4 cup frozen baby peas

1 small carrot grated or finely chopped

1 celery stalk finely chopped

1/8t dried dill

2 sheets pie dough

1 egg, lightly beaten with a splash of water

Preheat oven to 400 degrees.

Heat a small skillet over medium heat with the butter in it. When the butter has melted, whisk in the flour and cook for 1 minute. Whisk in the stock and milk and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes or until it has thickened up, then stir in the Dijon mustard and remove pan from heat. Add in the chicken, carrots, celery, peas and dill and give it a good stir to combine everything. Set this mixture aside while you prepare the dough.

Grease a cookie sheet baking pan. Roll out your pie dough on a floured surface until it is about the thickness of a nickle. Cut the dough into large circles, you'll make about 10 total. Lay 5 of the circles on the cookie sheet and brush the edges with the egg wash.

Evenly divide the chicken mixture onto each of the 5 circles and top with the 5 remaining circles. Press each edge together with a fork and cut a snip in the top of each pie. Brush the tops with more egg wash and bake in preheated oven for about 20 minutes or until golden brown.