Chicken Pot Pies (individual)

You can freeze the individual pies either before cooking or after. In either case wrap well in cling film and place into an airtight zip lock baggie. Pop into the freezer where they will keep well for up to six months. Thaw completely in the refrigerator overnight and then bake as above for unbaked frozen pies. (You can also bake from frozen, but they will take longer to bake, about 45 to 50 minutes.)

• 8 boneless, skinless chicken thighs
• 2 TBS butter
• 1/2 tsp seasoning salt
• 1/2 tsp black pepper
• 1 cup chopped, peeled carrots (2 medium carrots)
• 1/2 cup chopped celery (1 small stalk celery)
• 1 cup frozen peas, thawed (134g)

• 3 TBS butter
• 1 medium onion, peeled and diced
• 1/3 cup (41g) all-purpose, plain flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 3/4 cup (420ml) chicken stock
• 2/3 cup (160ml) half and half (single cream)

• lard butter pastry (see recipe here) (you will not need it all but you can freeze the unbaked pastry in rounds to use another time.)
• cream to brush on top

1. Cut your chicken thighs into 1/2-inch pieces. Melt the butter in a large saucepan. Add the chicken pieces and sprinkle with the seasoning salt and black pepper.
2. Cook, stirring occasionally, until no longer pink and beginning to brown. Add the carrots and celery and cook, stirring occasionally, until the carrots and celery are tender. Stir in the peas and cook for a minute longer. Remove to a bowl and set aside.
3. Melt the butter for the sauce in the saucepan. Add the onion and cook, stirring, over medium heat until softened.
4. Whisk in the flour and salt and pepper. Cook for a minute and then slowly whisk in the chicken stock and the half and half. Simmer, until the mixture thickens. Return the chicken and vegetables to the pan and give everything a good stir to combine. Set aside to cool while you make your pastry.
5. You will need 4 (6-inch) pie dishes. Make your pastry and line the bottoms of the pie dishes with pastry, leaving a one inch overhang. Divide the filling between the four pastry lined dishes. Brush the overhang with a bit of cream.
6. Roll out enough pastry to make four lids. (The remainder of the pastry can be shaped into discs, wrapped tightly and frozen.)
7. Cut out the lids and place over the filling in the pie dishes to cover. Bring the overhang of pastry up to seal the pies all around the edges and crimp.
8. Cut some slits in top of each pie and brush the tops lightly with cream. Place onto a baking tray.
9. Preheat the oven to 350*F/180*C/ gas mark 4.
10. Place the baking tray of pies into the oven and bake for 35 to 40 minutes until golden brown and the filling is bubbling.
11. Leave to cool for 5 to 8 minutes before serving.

You can freeze the individual pies either before cooking or after. In either case wrap well in cling film and place into an airtight zip lock baggie. Pop into the freezer where they will keep well for up to six months. Thaw completely in the refrigerator overnight and then bake as above for unbaked frozen pies. (You can also bake from frozen, but they will take longer to bake, about 45 to 50 minutes.)

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