My assembly line.
just showing my new cookie cutter shapes that i got. :)
My sweet little helper.
I've made chicken pot pies a few times and I think that this is the best batch yet!

Here is what you need:

and two to three recipe pie crust (one crust makes two individual pies) and the filling filled 6 pies with little filling left over.

3- ish cups of water
2-3 chicken bullion cubes
1-1.5 cups of chicken (2 chicken breasts- cooked)
1 onion
3-4 cloves of garlic
3-4 stick of celery
4-5 carrots (if you forgot to just buy frozen peas AND carrots)
4 mushrooms not just sliced- cut them in to tiny pieces
frozen peas
1 can-cream of chicken soup

for the roux
8 tablespoons of butter
6 tablespoons of flour
1 cup of milk

(to taste)
sage
garlic powder
thyme
pepper

Make sure that you make the pie dough well in advance of starting so it has time to chill. And now to the filling. Saute onions, garlic, celery. And then in a separate sauce pan combine 3 cups of water and a few bullion cubes and set at medium heat. Add sauteed items to broth as you go. Cut carrots to bite sized pieces and add to broth. Add peas and bite sized COOKED pieces of chicken to your broth. Start to saute the mushrooms and on the side make a roux. (One stick of butter melted, whisk flour into butter one table spoon at a time. then slowly add milk- it will thicken so much that it will almost be paste... and then it will thin out. When it is thinned then season it. This was my first time doing this and it made all of the difference in the world. Garlic powder, thyme, sage, salt, pepper. Add this to the broth. And last but not least add a can of cream of chicken soup. Season the broth too... and that is it.

Roll out your pie crusts (i do mini pot pies because they cook faster) in an assembly line sort of way. I promise it will save you time. Make sure to not pull out all of the pie dough. Only what you are working with. It would be a shame to have all of that beautiful dough go to waste because it was too warm to roll. ANYWAY- roll all of the crusts, fill the pies, and then do the tops. Make sure to cut slits in the top so steam can escape. I also like to paint the pie crust with milk and then sprinkle with coarse salt. (just a pinch because you don't want to ruin your pie!)

Bake small pies at 400 for one hour. Remember to put a pan covered in tin foil under your pies for when they drip. If you have chosen to do a large pie bake at 350 for 2 hours. Also make sure that you cover the pies with tin foil so that they don't brown too quickly. but make sure that you put cooking spray on the tin foil because it will stick to the pie. About a 20 minutes before the pie is done uncover so it will brown.

And that is it! Enjoy!