4 bone in, skin on chicken breast
4 Cup(s) chicken broth
4 Tablespoon(s) butter
8 Tablespoon(s) unbleached flour
2 Cup(s) sliced carrot
3/4 Cup(s) cream, heavy
8 Ounce(s) peas, frozen
1 Pillsbury pie crust
1 beaten egg
2 chopped stalks celery
1/2 chopped onion, yellow
Roast chicken breasts in 350 degree oven for about 45 minutes, until registering 165 degrees. Remove from oven and cool. Remove meat from bones and skin and refrigerate.
In a large pot, combine chicken skin and bones, about 8 cups (2 quarts) water, carrots, celery and onion. Add salt and pepper to taste. Bring to a boil, then simmer, covered, for about two hours. Refrigerate several hours or overnight.
When ready to assemble pies, heat oven to 425 degrees. Take chicken broth from refrigerator and remove hardened fat that has risen to surface. Strain broth through a sieve and reheat to reduce to 4 cups. (If necessary, add commercial, boxed, organic chicken broth to make 4 cups.)
Melt butter in a large pot. Add flour and cook several minutes, stirring, then add hot broth and whisk until thickened. Add sliced carrot disks and simmer for 1 minute. Remove sauce from heat, add cream, then chicken and peas. Taste and add salt and pepper if necessary.
Scoop into two fluted 10-inch quiche pans or deep pie pans. Roll out pie dough and place over filling. Make several slashes or decorative cuts in the top and then brush on the egg that has been beaten with water. Place on an oven sheet and bake for about 30 minutes, or until top is nicely browned and filling is barely bubbling.
Serve with large spoon. Don't attempt to cut it into wedges. Duh.