1/3 Cup L.O.V.E's Herbes de Provence Olive Oil
1 package Pillsbury Pie Crust
3 Large carrots, peeled and diced
1 Vidalia onion, diced
1/2 bag of Fresh Spinach
1 Tbsp. Whole Wheat Flour
2Tbsp. Heavy Cream
Salt & Pepper to taste
1 Chicken breast, cooked and diced small. *OPTIONAL*
Heat oven to 375°. Place about 3 Tbsp of the Herbes de Provence olive oil into a medium sauté pan. Once heated, add the carrots and vidalia onion- cook until the onions are translucent and the carrots are almost soft.
At this point, add 1 Tbsp of Whole Wheat flour to the pan and stir very well to create a thickened mixture that soaks up the oil and water, then add the Heavy Cream- stirring continuously. After that is well combined, add in the spinach, and take the pan off the burner to cool. *Add optional cooked chicken here*
Lay out your pie crusts. Use a small bowl to cut out about 8 - 10 circles. Once the veggie mixture is cool, divide it between the circles-placing it in the middle of each one. Fold them over and crimp with a fork. Place them on a baking sheet and apply the rest of the olive oil liberally on top of each one. Bake for about 15 - 20 minutes until golden brown. Enjoy!