Chicken Pot Pie and Blueberry Handpies

 I "cheated" and used a premade roll of pie crust for these.  I grill my chicken and season it with McCormicks Montreal Chicken and then shred it and freeze it in ziploc bags.  I pulled out a bag and thawed the chicken.  I made a simple rue:  4 Tbsp. butter, melted in a sauce pan over medium heat, add one chopped onion and cook until translucent, then add 1/4 cup flour and cook until bubbly (approx. 2 minutes.) Slowly add 1 cup of chicken stock/broth and 1 tsp. chicken bouillon and simmer until thickened.  In a larger pot I cooked 3 medium russet potatoes (diced) and 3 medium carrots (sliced).  Drain when cooked and add 1/2 cup frozen peas.  Mix in the liquid.  Spoon into circles cut from pie dough, fold over, dab edges with a tiny bit of water and press with a fork to seal, or fold edges up.  Bake at 425 for 20-25 minutes or until pie crust is lightly golden.

For the blueberry handpies I used the same premade crust.  The filling is: 2 cups fresh blueberries, 2 Tbsp. sugar and 1 Tbsp. lemon zest.  Combine and spoon into cut circles.  Fold over, wet edges and crimp with a fork.  Bake on a parchment lined cookie sheet at 425 for 20-25 minutes or until lightly golden.  Remove from oven and allow to cool for 5 minutes.  Then pour glaze over the pies.  Glaze:  1 cup powdered sugar and 2 Tbsp. milk.  Mix together.