Individual Chicken Pot Pie Pockets

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
108
FAT
19%
CHOL
25%
SOD
13%

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Ingredients for 8 servings

2 tablespoons butter, plus additional to grease baking sheet

2 tablespoons flour, plus additional for rolling out pie dough

1/2 cup chicken stock

1/4 cup milk or half-n-half

Salt and ground black pepper

1 teaspoon Dijon mustard

1 cup finely chopped cooked chicken – you can use rotisserie, deli-sliced or leftovers

2 scallions, finely chopped

1/4 cup frozen tiny green peas

1 small carrot, grated and finely chopped

2 tablespoons fresh dill, finely chopped

2 sheets prepared pie dough

1 egg, lightly beaten with a splash of water

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