I’d been promising Moe that I would make individual Chicken Pies with a double crust ,

so today was the day.

Poached the chicken breasts in the morning. Removed from the broth and cooked the vegetables in the broth. Made a roux using both broth and heavy cream seasoned with fresh thyme.

Mixed the chicken and the vegetables into the sauce.

While the filling was cooling in the fridge, I made two batches of my all butter pastry and got both into the fridge for a couple of hours. Baked 8 pies.

Tipped one out of the pie plate.

Flipped it back up because I wanted a photo.

Moe had one for dinner.

And I put the remaining 7 pies into vacuum sealer bags, unsealed and into the freezer overnight

and vacuum sealed this morning.

By vacuum sealing while frozen the pies retain their shape

without being collapsed by the sealing process.

Recipe can be found here with other pastry options.

Today’s pastry was all butter pastry with additional butter to make more of a quick puff pastry.