Pot pies 7/10

Like pasties, these directions are very loose.  Usually I add whatever happens to be in my freezer or fridge that I need to get rid of.  The vegetables are only recommended and give you some idea of proportions.  These work great when made in individual servings and frozen.

Mix:
1 chicken, boiled (use the broth either for this or for something else.  Remove the meat and shred.  Discard the bones and skin.)
1 c dry rice
2 c corn
2 c peas
2 c chopped carrots
1 c chopped celery
pepper to taste
salt

Cover the above in a little more broth than necessary to cover everything.  Cook until the rice is done but a little on the hard side.

Make pastry crusts and fill pie pans with the filling.  Pies need a solid pastry top.

Cook at about 400F until crust is lightly browned.  (If cooking from frozen, cover with foil until the center is thawed.  Test by stabbing with a fork.  Then remove the foil and cook until the crust is browned.)

Makes great individual pies.  Can either be cooked before freezing or after.  Beware:  It still takes 40-60 minutes to cook the little pies.

Makes about 2 8" in diameter pies

Source:  Mostly me but my father taught me how to make pot pies.

Notes:
Play with this recipe.  Nothing is in stone.
I should try adding cornstarch because it often turns out runny.
Rice is not necessary and if you aren't careful it will absorb all of the water.
I tend to prefer more vegetables and rice than most people.  Use your judgement.
I marked this recipe down because it's not precise and how it turns out depends on what I do in a given batch.  Also I haven't perfected it yet.