CHICKEN POT PIE / PIES

Steps:

• Cut the chicken breasts up into one-inch pieces and add to a large pot.
• Cover just to the top with water and boil for 20 minutes, or until done.
• Reserve the water (broth) for use later in the recipe.
• Meanwhile, chop the potatoes and par-boil.
• In a skillet over medium heat, sauté the onion in melted butter until tender.
• Whisk in flour and stir until smooth.
• Cook 1 minute, stirring constantly.
• Add 2 cups of the reserved chicken broth and milk and whisk, stirring constantly, until smooth, thick and bubbly.
• Stir in chicken, potatoes, and salt and pepper. Set aside.
• To make pastry, combine flour and salt in a large bowl.
• Cut in shortening into mixture becomes coarse crumbs the size of peas.
• Add cold water 1 tbsp at a time and mix gently until dough becomes a sticky ball.
• Divide into 8 equal parts.
• On a lightly floured surface, roll 4 parts into 10-inch circles.
• Place pastry circles into four 6-inch disposable pie pans.
• Divide chicken mixture evenly into pie pans.
• Roll the last 4 portions of pastry into circles.
• Place over the tops of the pans and fold edges under and flute.
• Cut slits in the top of each pie to allow steam to escape.
• Cover tightly with foil and freeze for up to 2 months.
• To serve, bake frozen pies uncovered at 400 degrees for 1 hour or until brown.