This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens, but it scales further up also. Highly recommend par-baking and freezing.

• salt-only Pie crusts (we like bottom crusts as well as on top) - for 12 small baking tins we needed 4 full crusts.
• 4 Tablespoons Butter (or chicken, duck fat)
• 1 cup EACH Finely Diced Onion, Carrot, Celery (mirepoix) plus an extra medium onion, chopped
• Additional small bag of frozen mixed veg (corn/peas/cut green beans)
• 2-3 rotisserie chickens, Shredded (we used 3 smallish ones, but used the breasts of 1 bird for other recipes)
• ½ (or more) cup Flour
• 4+ cups Chicken Broth, Plus More If Needed
• Salt And Pepper, to taste (if needed, at end!)
• Chopped Fresh Thyme To Taste
• 1 cup Cream

Suggested prep: plan one a 2-day process where day 1 is making pie crusts and stock, and day 2 is cooking and assembly. Buy the rotis. chickens, break them down, and make stock from their bones/skin; use the stock in the recipe and the fat that congeals on the top instead of the butter.

Make filling

Sautee the onion, carrots, and celery in butter, until tender, translucent and browning (10 minutes). Add herbs.

Stir in the chicken and then stir in the flour until combined. Cook for 1 minute, then pour in the chicken broth and mix, reducing until thickened, adding broth or flour as appropriate.

Add the cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Take off heat.

Prepare pie tins

Prepare pie tins or small baking tins with crusts. This recipe will use probably 2 9" tins, or 12 small baking tins.

Add filling to prepared pie tins, lay and crimp a top crust and cut slits into it.

Par bake

Preheat the oven to 325 F.

You can par-bake these, allow them to cool, and freeze them!

Place the pies on a rimmed baking sheet and bake for 15-20 minutes until crust is dry-looking and white.

Take out and let cool before freezing.

Final Baking

Preheat the oven to 375 F.

Egg wash

Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)

Place the pies on a rimmed baking sheet and bake for 30 to 45 minutes. Consider covering in foil for the first 15 minutes to not overly brown the crusts.