FILLING:

1/2 cup (1 stick) butter
1/2 cup all-purpose flour
2 cups chicken broth
2 cups whole milk
1 cup heavy cream
1 (10 oz.) can cream of mushroom soup
2 tbsp. chicken bouillon powder
1 tsp. pepper
1 tsp. thyme
1 tsp. rosemary
1 tsp. sage
1 lb. cooked chicken or turkey, diced
3 sausages, microwaved, cut in quarters lengthwise, then cut in bite sized pieces
4 medium sliced carrots, microwaved for 12 minutes in water
1/2 raw stalk celery
6 (or so) cups mushrooms, cut chunky
1/2 bag whole thin green beans
1/2 bag peas

On medium-high heat, melt butter in large deep pot. Slowly add and mix in flour. Cook until slightly brown, stirring constantly.

Mix into butter/flour mixture: chicken broth, milk, heavy cream, mushroom soup, chicken bouillon, pepper, thyme, rosemary and sage.

Add chicken or turkey, sausage, carrots, celery, mushrooms, green beans and peas.

Fill SIX (16 oz.) pot pie bowls or pans 3/4 full.

CRUST:

3 cups all-purpose flour
1 tsp. salt
1 cup butter-flavored Crisco shortening
10 tbsp. ICE water
1 egg

Chill everything in freezer for 1 hour (rolling pin; bowl of flour-salt; Crisco). Chill 1 cup water with ice.

Using a dough cutter, thoroughly cut Crisco into flour/salt mixture. Using a fork, add 10 tablespoons ICE water. While dough is still loose, split into 6 (4 oz.) piles. Press each pile of dough into a flattened ball.

Use a silicone pie-crust rolling mat. Flour silicone mat and rolling pin. Roll out dough balls into 8-inch rounds. Lay rounds "as is" on bowls so edges drape over outsides of bowls. Cut 4 slits in each crust. Brush crusts with egg wash.

Convection: Bake at 375°F for 1 hour.

Makes 6 individual pot pies.

Submitted by: Robin Cassell