Poach Chicken in Chicken Stock, Water, Lemon Zest & Juice, White Wine and Salt. Bring to a boil and turn off heat. Cover and let chicken rest in hot poaching liquid for 30 minutes.
Drain and cool. Cut chicken into small pieces and set aside.
Sauté
In pan sauté Olive Oil, Butter, Onion and Carrots. When onions and carrots are soft add Flour.
Cook 3-4 minutes and then Chicken Stock, Salt, Black Pepper, Turmeric, Lemon Juice and White Wine.
Cook until sauce thickens and then add Cooked Chicken, Frozen Peas, Cooked Potatoes and toss to combine.
Prepare to Bake
Prepare pie crusts (see pie crust recipe). Cut pie crust into 3" circles and line mini muffin tin with pie circles. Place a spoonful of filling on crust and bake in a 400℉ oven 25-30 minutes or until golden brown.