I’d been promising Moe that I would make individual Chicken Pies with a double crust ,
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.
thibeaultstable.com 
Ann your pies look amazing! How do you cook them from frozen? I’ve been needing a good chicken pot pie recipe and yours has the bonus of your wonderful crust!! Thanks so much for all you do for the cooking/ baking community!!
Sorry Phyllis, I just saw your comment. I froze the pies after they were baked. When I want to reheat,
I try to remember to remove them from the freezer so they can at least defrost a little bit
and then I put them on a baking sheet in a 350°F and bake until they are hot inside.
You could probably start them in the oven right out of the freezer, but maybe lower the temperature a bit and watch that they don’t brown too much.
I think I am going to make a few individual Tourtiere pies to have in the freezer too. Christmas this year I baked an extra Tourtiere and froze slices and Moe has
been enjoying it for breakfast occasionally.
Take care,
Ann