Chicken Pot Pie Pockets

Preheat oven to 400F degrees.

Melt the butter in a saucepan over medium heat. Add onion and cook for 3 minutes.

Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth.

Cook until thickened, about 3 minutes. Add the veggies, chicken, salt and pepper. Remove from heat.

Cut each pie crusts in half to form 4 half circles. Spoon the chicken mixture over the bottom half of each 1/2 circle.

Using your fingers, wet the border with water. Fold the top of each crust over the chicken mixture to form a quarter circle. Press to seal.

Make 3 one inch slits in each top crust. Transfer to a baking sheet (line it with nonstick foil for easy cleanup), and bake until golden, about 15-20 minutes.