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Pot Pies

© Marna Gatlin

5 cups cubed cooked chicken. (you can either used canned, or can chop up about 6 chicken breasts)
4 large carrots
1 package frozen baby peas
8 Tbsp flour
1 stick of butter
4 cups chicken broth
2 tsp onion powder
1 tsp fresh black pepper
1 tsp sea salt 1/2 tsp rosemary, crushed
1/2 tsp thyme
1/2 tsp sage
a pinch saffron
Pastry for 2 large pie crusts

Dice carrots into quarter inch cubes. Toss the veggies together in a large bowl.

Saffron isn't a powder, so you need to crumble saffron into chicken stock. When I say use a pinch, I mean just that, a pinch. A little goes a long way. In a large saucepan melt butter over medium heat until it starts to bubble, don't let it brown. Whisk in flour and cook for 7 minutes, stirring continuously, don't stop stirring, then slowly stir in chicken stock until you have blended it well. Add spices and cook until mixture thickens, stirring constantly. Pour sauce over chicken mixture and then carefully toss.

Use this mixture to fill 9 individual pies pans or two large pie dishes. For some reason, I find that this works best with glass pie dishes. Top with pastry crust and cut vents. I make silly little vents, for fun. Bake at 375 for about 40 minutes until the crust is golded and bubbly.