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Freeze Chicken Pot Pies

List of Ingredients








Makes 4 6 inch pies, one serving each.

1 C chopped onion
1 C chopped celery
1 C chopped carrot
1/3 C butter or margarine, melted
1/2 C all-purpose flour
2 C chicken broth
1 C half-and-half
4 C chopped cooked chicken
1 C frozen peas, thawed
1 tsp. salt
1/4 tsp. pepper

Basic Pastry
4 C all-purpose flour
2 tsp. salt
1 1/2 C plus 1 Tblsp. shortening
1/3 to 1/2 C cold water





Recipe



Saute first 3 ingredients in butter in a skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute stirring constantly. Add chicken broth and half-and-half; cook, stirring constantly, until thickened and bubbly. Stir in chicken, peas, salt, and pepper.

To prepare pastry mix flour and salt. Cut shortening into flour till the size of peas. Add water 1T at a time and mix gently.

Divide Basic Pastry into 8 equal portions . Roll 4 portions of pastry to 10 inch circles on a floured surface. Place in four 6 inch disposable pie pans. Divide chicken mixture into 4 equal portions. Place in pastry in pie pans. Roll remaining 4 portions of pastry to 7 inch circles on a floured surface. Place on top of chicken mixture. Crimp edges with a fork and prick top with fork to prevent bubbling over.

Bake in 250*F over for 10-12 minutes or until pastry top is lightly browned.