Chicken Hand Pie / Pot Pie - Lexie's

In large pan:

2 cups cooked chicken

1 Tbs butter 

In large pot: 

1/4 stick butter 

1 cup carrot, finely chopped 

1/2 stick butter
1/4 tsp rosemary, dried
1/4 tsp thyme, dried and ground
1 tsp salt
1 cup potato, chopped finely
2 cups yellow onion, chopped finely

1 cup celery, chopped finely

In the vegetable pot, add cooked chicken and:
1 cup peas
1/4 cup flour

Cook for 2-3 minutes 

Then add to pot:
2 cups chicken stock (or enough to cover contents of pot)
And bring to a boil.

Let cool in fridge.

For hand pies, fill dough circles. 

Seal with milk and score dough. 

Freeze or cook at 375 for 15 min, flip and cook for 5 more min.

Enough filling for 2 chicken pot pies.

Enough filling for 3 rustic chicken pot pies. 

Guinness Beef Hand Pie / Pot Pie - Lexie's

2 medium potatoes, diced
1 lb ground beef
1/2 cup onion, finely diced
1/2 tsp thyme, dried and ground
1/2 cup sweet peas
1 bottle Guinness stout
2 Tbs Worcestershire sauce
Salt and pepper

In skillet brown beef, onion and potato. Then stir in thyme, Guinness, Worcestershire sauce and seasonings then bring to a boil.

Reduce heat and simmer for 7-8 min or until sauce reduced. Turn off heat and add peas.

Roll out pastry dough and cut out rounds. Seal with milk around edges. Score center of dough.

Freeze or bake on a baking sheet at 375 F for 15 min, flip and bake until other side is also browned.