Total Calories: 1,750
In a skillet over medium heat, sauté onion, carrots, and celery in melted butter until tender. Whisk in flour and stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half-and-half whisk, stirring constantly, until smooth, thickened, and bubbly. Stir in chicken, peas, and salt and pepper. Set aside.
For pastry, combine flour and salt in a large mixing bowl. Cut shortening into flour until mixture resembles coarse crumbs the size of peas. Add cold water, 1 tablespoon at a time and mix gently until dough forms a ball that sticks together. Divide the pastry into 8 equal portions. On a lightly floured surface, roll 4 portions into 10-inch circles. Place circles gently into four 6-inch disposable pie plates. Divide chicken mixture evenly into pastry shells. Roll remaining 4 portions of pastry into circles. Place over filling fold edges under and flute. Cut slits in top pastry to allow steam to escape.
Divide Basic Pastry into 8 equal portions. Roll 4 portions of pastry to 10-inch circles on a floured surface. Place in four 6-inch disposable pie pans. Divide chicken mixture over pastry in pans. Roll remaining 4 portions of circles over filling fold edges under and flute. Cut slits in tops to allow steam to escape. Cover tightly and freeze for up to 2 months.
To serve, bake frozen pies, uncovered at 400° F for 1 hour or until crust is brown.
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