Mini Chicken Pot Pie Cups with Artichoke Cream Sauce

Name: Mini Chicken Pot Pie Cups with Artichoke Cream Sauce
Ingredients: 1 package Betty Crocker Pie Crust Mix; 1/3 C ice cold water; 1/3 C + Flour for dusting rolling area; 1 C +/- milk or heavy cream; 3 medium carrots diced small; 2 medium stalks of celery diced small; 1/3 C white onion diced; Half a 14 oz can quartered artichoke hearts, drained and chopped; 3 large chicken breasts, cooked and cut into small chunks, a little less than 2 C; Parsley to garnish; 1 T Herbs de Provence; Salt; Pepper; 3 T + more Butter for greasing muffin pan; 2 T oil (I used sunflower)

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Makes 4 servings of 2 crust cups each plus!

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Ingredients

1 package Betty Crocker Pie Crust Mix
1/3 C ice cold water
1/3 C + Flour for dusting rolling area
1 C +/- milk or heavy cream
3 medium carrots diced small
2 medium stalks of celery diced small
1/3 C white onion diced
Half a 14 oz can quartered artichoke hearts, drained and chopped
3 large chicken breasts, cooked and cut into small chunks, a little less than 2 C
Parsley to garnish
1 T Herbs de Provence
Salt
Pepper
3 T + more Butter for greasing muffin pan
2 T oil (I used sunflower)