Chicken Or Turkey Pot Pies

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I found this recipe in he spring 2009 edition of cooking for 2. i made a couple of changes and really loved that the recipe makes 4 pot pies--2 for now and 2 for later. very easy and economical.

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Steps

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In a large saucepan , saute the onion , carrot , potato and celery in the butter until tender.

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Sprinkle in the flour and seasonings until blended , cook for a couple of minutes to incorporate the flour.

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Gradually add in the milk and broth.

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Bring to a boil and cook for 2 minutes or until thickened.

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Stir in the chicken / turkey and peas.

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Divide mixture evenly between 4 ungreased 5 inch pie plates.

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Divide the pastry dough into 4 equal portions and on a lightly floured surface roll each into a 6-inch circle.

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Place each circle on top of the filling , trim , seal and flute edges.

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Bake in a 375 degree oven for 18 to 20 minuts or until golden brown.

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Let stand for 10 minutes before serving.

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If desired , prior to baking , wrap the pies in foil and place in freezer for up to 3 months.

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Remove from freezer 30 minutes before baking , cover edges of the crust loosely with foil and place on a baking sheet.

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Bake at 375 degrees for 30 minutes.

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Remove the foil and bake 15 to 20 minutes lon.

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Ingredients

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onion, carrot, potato, celery, butter, all-purpose flour, salt, dried parsley flakes, dried rosemary, rubbed sage, low-fat milk, powdered milk, low sodium chicken broth, cooked chicken, cooked turkey, frozen peas, pie pastry