Chicken Potpie

Ingredients:

1 rotisserie chicken
1/3 cup chopped carrot
1/3 cup chopped celery
1/3 cup chopped onion
1/3 cup chopped mushroom
1 Tbs. butter
1/2 tsp. thyme
1/2 tsp. tarragon
1/4 tsp. nutmeg
1-1/2 Tbs. flour
1 cup chicken stock
1/4 cup peas
1/4 cup cream
pastry dough

Preparation:

When thickened, add the chicken, peas and cream. Pull off the heat and let cool for about 15 to 20 minutes. Refrigerate until chilled.

To make the top crusts, choose individually-sized aluminum containers (figure B) or ramekins. Flip the container over onto a piece of dough, and cut out a piece that measures 1/2 inch wider then the container (figure C). Fill the container with six to eight ounces of filling.

Brush the sides of the container with a little eggwash--one beaten egg combined with one tablespoon water (figure D). Also brush the top of the dough and make an X in the center (figure E). Place the dough over the filling and seal, using either your fingers or a fork. Freeze.

Once frozen, wrap with plastic wrap. To cook, preheat an oven to 325 degrees. Bake for 60 to 70 minutes or until golden brown and bubbly.