1Â medium potato, peeled and cut into 1/2-inch cubes
1/2 cup sliced celery
1Â small onion, chopped
1 1/2 cups cubed cooked chicken, beef, or pork roast
1/2 10 – ounce package frozen peas
1/4 cup evaporated milk
2 tablespoons all-purpose flour
2 teaspoons snipped fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/8 teaspoon garlic powdery
Directions for Hearty Chicken Pot Pies
Prepare Pot-Pie Pastry. Divide into 12 balls. Roll out 6 balls of pastry dough into 7-inch circles and roll out 6 balls into 5-inch circles. Ease the larger circles into 6 individual 4-1/4×1-inch pie pans or baking dishes.
For filling, in a large saucepan, combine the broth, carrot, potato, celery, and onion. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
Stir in the chicken or meat and frozen peas. Cook the mixture over medium heat for 5 minutes.
Stir together the evaporated milk, flour, parsley, thyme, pepper, and garlic powder. Add the mixture to the saucepan. Cook and stir over medium heat until mixture boils.
Spoon filling into prepared crusts. Cover with remaining pastry rounds. Press edges of pastry together. Trim to edge of pan. Press with the tines of a fork. Cut slits in top crust.
Bake in a 425 degree F oven for about 25 minutes or until pot pies are brown. Makes 6 servings.
note
 Instead of individual servings, you can prepare this as one double-crust pie. Prepare 1/2 of the pastry recipe and divide into 2 balls. Roll out each ball into a 12-inch circle. Transfer one pastry circle to a 9-inch pie plate. Add filling. Brush edges of pastry with water. Place second pastry circle atop filling. Continue as directed. Bake in a 375 degree F oven for 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool for 15 minutes before serving.
