Step 1

Heat 3 tablespoons oil (or butter) in a large pot or Dutch oven over medium-high heat.

Step 2

Add the diced onion and minced garlic. Cook, stirring occasionally, until soft and translucent, about 2 minutes.

Step 3

Add the carrots and celery. Cook, stirring occasionally, until tender, 2 to 3 minutes.

Step 4

Add 1/2 cup of flour and poultry seasoning. This will be a clumpy dry mixture. That is what you want. Give it all a good stir and then slowly add the 6 cups of broth.

Step 5

Stir in the Dijon mustard.

Step 6

Add in the chicken breasts. Bring pot to a boil, then reduce to a simmer and allow the chicken breasts to cook for 20 minutes or until cooked throughout.

Step 7

Remove the chicken breasts from the pot to a plate or cutting board. Using 2 forks, shred into bite-sized pieces. Return the shredded chicken to the pot.

Step 8

Stir in the frozen peas and cream, if using.

Step 9

Transfer the pie filling to Souper Cubes trays and allow to fully cool before transferring to the freezer. Note: the crust topping is not frozen with the filling.

Step 10

Preheat oven to 400F

Step 11

If baking from frozen cubes, place the filling in a baking dish, such as the Souper Cubes stoneware. Reheat in the microwave or place in the oven, uncovered, until the filling thaws.

Step 12

If baking using thawed cubes, transfer the filling into your desired baking dish.

Step 13

Cut your pie crusts into the shape of your baking dish. Make sure you leave it a bit larger than the baking dish so it hangs over the edges of your dish. Carefully place the pie crust on top of the baking dish. Cut a few slits into the pastry, brush with the beaten egg and send back to the oven until the crust is brown and cooked, 15 to 20 minutes.Baking time will vary depending on baking dish used, and if you are baking from frozen or thawed. 2 cup cube baked from frozen - will take close to an hour. 1 cup cube baked from frozen - 30-40 minutes.Thawed and baked- 15-20 minutes.