4 6-inch frozen pie crusts
6 Tbsp chicken fat or other oil [I use olive oil]
1 medium onion, diced
1 potato, diced
1/2 cup thinly sliced carrots
6 Tbsp flour
1/2 tsp. salt
1/8 tsp. pepper [I use more like 1/4 tsp.]
2 1/2 cups chicken stock
2 cups diced cooked chicken
1/2 cup canned peas [these aren't necessary. I never put them in]
2 Tbsp chopped pimientos (optional)
Take 4 crusts out of the freezer and take them carefully of the tins on to a
plate or a cookie sheet to defrost.
Preheat oven to 400 F.
In a 2-quart saucepan, heat chicken fat until it melts. Add onion, potato, and
carrots and sauté until tender. Stir in flour, salt and
pepper and mix quickly and well. Over medium heat, gradually stir in stock,
stirring constantly to make a thick creamy sauce. Add diced
chicken, peas and pimientos. Pour chicken mixture into the tins that held the
pie crusts. By now the crusts should be defrosted. Gingerly
put them on top of each tin. Cook for 20-30 minutes or until the crust is
browned.