Chicken Bowls

What You Need:

1 whole chicken

2 celery stalks, chopped

1 medium onion, chopped

1 T parsley

1 bay leaf

2 t salt

8 C water

1 (10 oz) pkg frozen baby carrots, partially thawed

1 (10 oz) pkg frozen peas, partially thawed

1 (6 oz) can mushrooms, drained

1 C light cream

1/4 t nutmeg

1/4 t celery salt

1/8 t pepper

1/2 C all purpose flour

1 pkg (2 included) refrigerated pie crust

4 foil pans (5X1 in)

How to Make It:

Place the water in a large pot over high heat.

Add the chicken, celery, onion, parsley, bay leaf and salt.

Bring to a rapid boil.

Reduce heat to low.

Cover the pot and simmer 2 hours.

Allow the chicken to cool in the broth.

Once chicken has cooled remove from the broth.

Cut the meat off the chicken bones.

Strain the broth and reserve 5 C.

Place the chicken, carrots, peas and mushrooms together in a large mixing bowl.

Stir to combine.

Place 4 C of reserved broth into a sauce pan.

Stir in the cream, nutmeg, celery salt and pepper and bring to a boil.

In another small mixing bowl combine the last C of reserved broth and the flour.

Stir until smooth.

Pour into the boiling mixture.

Reduce heat to low and simmer 2 minutes.

Pour over the chicken mixture.

Allow to cool completely.

Flour a flat surface.

Roll out pie crust.

Divide each crust in to two parts.

Place 1/2 of the crust into the bottom a foil pan.

Fill with chicken mixture.

Cover with the remaining crust.

Pinch to seal all the way around.

Wrap in freezer paper.

Freeze for up to 3 months.

To bake preheat oven to 450 degrees.

Unwrap each bowl and place on a cookie sheet.

Cut a slit in the top of each to vent the steam.

Bake 40 minutes or until crust is golden brown.