When the nights start getting cool,
I think of hearty soups, homemade bread and of course, chicken pot pies!

Chicken Pot Pie is a timeless comfort food. Baking the chicken keeps the kitchen warm in the winter. The
smell, rolling out the pastry….. the goodness of the filling……a wonderful way
to spend the day! But there is a simple way to make these too if you don’t have
the time or just don’t want the fuss!! and the taste is absolutely wonderful!!

Ingredients

1 rotisserie chicken (or bake your
own) i use the entire chicken because it gives depth of flavor

1/2 sweet onion

1 cup frozen baby peas

1 cup baby carrots rough cut

1/2 to 3/4 cup chopped celery

3 Tablespoons of Better than
Bouillon chicken Bouillon

8 Tablespoons butter

1 cup of chicken bone broth

2 packages of Pillsbury pie crust
rolls (2 per package)

1/4 to 1/3 cup flour

1/2 cup chopped Italian parsley
(optional)

2 large cupcake/muffin tins (cups
are 3 1/2 inches wide) ‘

5 inch circle to cut out crust. you
can use a lid, a small bowl – anything that is 5 inches or a little larger.

Process

Preheat oven to 375. set out pie
crusts to get to room temperature (they wont crack when you unroll this way)

de-bone one baked chicken (or fully
cooked in the crock pot) Rough chop in to bite size pieces.

Add butter to a skillet and add
onion to the pan. Saute the onion until it becomes soft. Add celery and
carrots. Add frozen peas. Add the bouillon and bone broth. Cook over low heat
with lid covered until veggies are fully cooked. Add flour slowly stirring
until the broth becomes thickened. Stir in the parsley.

Combine veggie mixture to chopped
chicken and set aside. if it’s to thick, just add more broth

Mama’s Individual Chicken Pot Pies (Hand Pies)Unroll one of the pastries
on a piece of wax paper (or a floured surface) . You can use a mixing bowl with
a 5 inch opening to cut pastry circles to fit the tin opening. Carefully slide
the pastry in to the bottom of opening. Each piece of crust will make 4
circles. Fill with 1/2 cup of the Chicken Mixture. Slice another crust in to
long thin pieces to make the lattice top for each pie. Simply pinch off the
size to fit each part. Brush on egg wash for a beautiful golden brown finish.
or spray with coconut oil. (I did that this time and it worked great)

Bake 375 degrees for 40 minutes or until golden brown. let cool. if you are
freezing these, put the entire muffin tin in the freezer. once frozen, remove
the individual pies to freezer bags or containers. then microwave or heat how
you prefer when you want to eat.

If you love carrots, add more than 1 cup of carrots, if you love potatoes,
add cooked potatoes.