6 mini foil pot pie dishes
1 recipe pastry (below)
2 1/2 cups chicken broth
1 1/2 cups diced carrots (about 4 medium)
1 medium onion, chopped
1 10 oz package frozen peas
2 tbsp butter or oil (or mixture)
1/3 cup flour
1/2 tsp poultry seasoning
1/4 tsp black pepper
1/4 tsp salt
1/3 cup milk
2 1/2 cups shredded, cooked chicken or turkey (about 1 lb)
1 egg white

Cook carrots in chicken broth until tender, about 5 minutes. Heat fat in dutch oven over medium heat. Add onion; saute until softened, about 5 minutes. Whisk together flour, seasonings, and milk. Whisk into onion mixture. Add broth gradually, whisking well, then add carrots and peas. Bring to boil and cook about 1 minute. Add chicken. Spray pie dishes with cooking spray and line with pastry. Brush pastry with egg white (to prevent a soggy bottom). Portion chicken mixture evenly into pie dishes and top with remaining pastry, sealing edges well with a dab of water. Brush again with egg white and cut slits to allow steam to escape. At this point pot pies can be frozen (for up to 3 months) or refrigerated (for a couple days). Thaw completely before baking. Bake, uncovered, at 400° until crust is browned and filling is bubbly, about 30-40 minutes. Let stand 20 minutes before serving.

Pastry:
2 1/2 cups flour
1/2 tsp salt
2/3 cup shortening
8 to 10 tbsps water

Stir together flour and salt. Cut in shortening. Sprinkle 1 tbsp water over mixture and gently toss with fork. Add water 1 tbsp at a time until mixture is moistened. Divide into 6 even balls. Divide each ball into two more balls, one slightly larger than the other. The larger one will be the bottom pastry, the smaller will be the top. Roll out into thin cirles that will fit the pie dishes (if you like a thicker pastry, make 1 1/2 recipes).