Chicken Pot Pies
you will need:
6 chicken drumsticks or bone in thighs
1 medium onion, diced
1 large garlic clove. thinly sliced
8-9 cremini mushrooms, trimmed and sliced
4 medium carrots, cut into 1-inch chunks
2 stalks of celery, diced large
1/2 cup green peas
1/4 cup all-purpose flour
2 cups chicken stock
1 bay leaf
Pinch of cayenne
1 tsp. dried thyme
1/2 tsp. dried rosemerry
1 tbsp. course kosher salt
freshly cracked pepper to taste
1 package Pillsbury pie dough (unsweetened), or your favorite homemade recipe
Using your hands toss the onion, garlic, carrots, celery and mushrooms in flour in the bowl of a 6 quart slow cooker. Nestle the chicken into the veggies season with spices and salt and pepper.
Pour the stock over the chicken and veggies; cover and cook on low setting for 7-8 hours. Set out the pie dough so it has time to come to room temp.
About 25 minutes before the time is up, add in the peas and remove the thyme and bay leaf.
Heat the oven to 425º
Divide the dough and roll into desired sizes to fit preferred pans. Line the pan with pastry and fill; cover with top pastry and seal the edges. Cut a few vent holes in the top and bake until crust is browned and flakey, about 35-40 minutes. If your crust is browning too quickly, cover the edges with tin foil and continue cooking
Serve immediately or freeze uncooked pies for up to 3 months - Enjoy!