Susie's Chicken Pot Pie

Susie’s Chicken Pot Pie
This recipe must be frozen prior to baking, otherwise the sauce will still be too soupy.
Makes 5 loaf pans (8 inch) plus 4 round (5 inch)

2 whole chickens, cooked
2 T olive oil
2 T vegetable oil
8 cups chicken broth plus liquid from cooked chicken (approx 2 cups additional)
1 1/2 onion, chopped fine
6 carrots, peeled and chopped
4 celery ribs with greens, chopped
4 large cloves garlic, minced
1 cup flour
1/2 cup milk
Mrs. Dash (Garlic and Herb) to taste
2 (15-ounce) boxes ready made pie crust
2 bags (16 oz) frozen peas, do not thaw

Cook chickens in roasting pan at 350 until done, (I used ½ bottle of white wine as the liquid); cool and remove skin, de-bone and shred meat.

Using 2 stock pots, split ingredients and cook with 2 T oil (vegetable and olive) with onion, garlic, carrots, celery until lightly browned and soften, using Mrs. Dash to taste.

Reduce heat to medium, add flour and stir to combine, cook 1 minute then add chicken liquid, broth and milk. Simmer until sauce thickens.

Unwrap and unroll the pie crusts.

Return back to the filling, which will still be hot, and add the frozen peas and chicken.

Use ladle to distribute filling into aluminum pans. Cut and fit pastry over each filled pan, use a fork to seal edges. Cut steams vent in crust. Wrap completed pans with plastic wrap (I used 2 layers) and one layer of foil. Freeze.

To Cook: Heat oven at 400. Unwrap frozen pot pies and place on baking sheet (over flow protection!). Loosely cover pastry with foil, and cook for 40 minutes and then uncover and finish cooking for another 30 minutes or until brown. Let rest for 10 minutes before serving.