This recipe – a dead ringer for the famous frozen kind – was created as a response to a Whatcha Want Wednesday NOTHOT kitchen Request by Tiffany Mendrala. If you are really and truly uninclined to heat up your kitchen, we’ve included microwave cooking instructions, as well.

1 recipe Better Batter Perfect Pie Crust

2 cups water
14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and cubed, about 3/4 c
2 ribs celery, sliced, about 1 c
1 medium onion, chopped, about 3/4 c
2 Tbsp gluten free chicken soup base or bouillon granules
1/4 teaspoon black pepper
1/4 cup butter or df margarine
5Tbsp Better Batter Gluten Free Flour
1 cup heavy whipping cream or df creamer or df substitute such as Vance’s Darifree (reconstituted)
1 cup frozen peas

Combine water, chicken, carrots, celery, and onion, and bouillon granules in a saucepan. Bring to a boil, then lower to a simmer and simmer for 10 minutes on low heat. Stir in pepper and butter. Mix together butter or margarine and BB Flour until a paste is formed. Very steadily add this ‘rubbed butter’ into the mixture – whisking constantly, until the mixture is fully incorporated and smooth – it will be VERY thick.

Stir in the cream or df substitute and whisk thoroughly until combined and thickened.

Stir in the peas and remove from heat. Allow to cool while you make the crust (this filling can be made ahead of time and used completely cool, if desired).

Make the crust according to directions on the crust recipe. Divide dough in two parts and working quickly, roll each half out to 1/8 to 1/4 inch thick.

For the bottom crust, cut dough into 4 inch squares and line 3-4 inch ramikins, aluminum molds, or mini casseroles with the squares.

For the top crusts, you will use a bowl, mold, or large circular cookie cutter to cut pastry circles approximately 3-4 inches in size.

Fill the bottom crusted ramikins with 2/3 – 1 c of the filling (depending on the size of the ramikin) and immediately top with the top crusts, pressing the edges with a fork to seal them.

You may freeze these now in a single layer (wrap very well when frozen solid) or bake now. See below for details:

To Bake Immediately: Heat oven to 400 degrees. Bake on a cookie sheet for about 35-45 minutes or until completely golden on top.

To Bake From Frozen: Heat oven to 400 degrees. Remove from wrapping and place frozen on cookie sheet. Top with a sheet of foil to prevent over browning. Bake for 55-60 minutes or until golden on top and hot inside. Let stand 5 minutes before cooking

To Microwave from Frozen: DO NOTE DO WITH METAL PIE TINS!! Cook ONLY one pot pie at a time! Cook for 10-12 minutes on high (times vary with wattage), rotating every 3 minutes, or until hot through. Let stand an additional 5 minutes in microwave. Please be careful as this may be very very hot!!!