Ingredients:
1-½ cups (6-oz) extra sharp cheddar cheese
1-½ cups milk
1 cup chicken stock
3 tablespoons flour
3 tablespoons butter
½ tsp salt
¼ tsp white pepper
¼ tsp paprika
1 tsp dried thyme or 1 tablespoon fresh thyme
1-½ cups frozen vegetable mix, thawed
1-½ cups frozen hash brown potatoes, thawed
3 cups cubed, cooked chicken
4 ready-made refrigerated pie crusts
Egg wash (1 beaten egg + 1 teaspoon water)

Instructions:
1. Make a roux for sauce by combining flour, salt, pepper, and butter in a medium saucepan; heat at medium, stirring with a whisk.
2. Add milk and chicken stock to roux; stir until thickened.
3. Add paprika, thyme, and cheese to sauce; heat until cheese has melted.
4. Add vegetables, potatoes, and chicken; stir.
5. Roll each pie crust to fit 6 - 7” oven-proof bowl; set aside scraps to roll out for each top.
6. Put 1-½ cups filling mixture in each pie-crust bowl.
7. Place roll-out pie crust top on each pie; crump edges and pierce top with fork.
8. Brush with egg wash.
9. Bake in preheated oven at 400°F for 25 – 30 minutes.

Makes four 6 - 7” pies.