Chicken Pot Pies (Freezer-Friendly)

Step 1

To Make Pie Crust: In a large bowl add the flour; grate in the cold butter and mix together. Stir in the cold water and form a dough. Chill in the freezer until easy to work with (30 minutes.)

Step 2

Poach Vegetables: Bring 6 cups of water to a boil. Poach the chicken, potato, and carrot. Simmer for 15-20 minutes or until tender. Then cool, peel, and dice veggies. Toss with the frozen peas and set aside.

Step 3

To Make The Soup: In a large skillet over medium heat fry the onion and celery in butter until soft. Whisk in the flour, then add the spices, milk, and chicken broth. Whisk until boiling and simmer for (5 minutes.) Cool down.

Step 4

To Assemble Pies: Cut dough into three equal pieces. Roll out 2 pieces into a 16" by 11" rectangle. Cut the rectangle lengthwise once and then crosswise twice to form 6 squares (squares should be 6"x 6") Line muffin tins with crusts.

Step 5

Fill each crust with 1/2 cup of the vegetable filling and 1/4 cup of the soup gravy.

Step 6

Roll out the remaining piece of dough into a 17" by 13" rectangle. Cut out 12 (5-inch) circles using a large glass. Top them over each pie and crimp and seal the edges. Slit the tops and chill until cold (makes a super flaky crust.)

Step 7

Brush pies with an egg wash and Bake at 400°F for 30 minutes on the bottom rack for even browning.