Country Chicken Pot Pies

Makes (4) 6 inch pies, one serving each
(these pies are absolutely delicious and freeze well)

Filling:

1 C chopped onion
1 C chopped celery
1 C chopped carrot
1/3 C butter or margarine, melted
1/2 C all-purpose flour
2 C chicken broth
1 C half-and-half
4 C chopped cooked chicken
1 C frozen peas, thawed
1 tsp. salt
1/4 tsp. pepper

Basic Pastry (or you can buy them premade)
4 C all-purpose flour
2 tsp. salt
1 1/2 C plus 1 Tblsp. shortening
1/3 to 1/2 C cold water

Saute first 3 ingredients in butter in a skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute stirring constantly. Add chicken broth and half-and-half; cook, stirring constantly, until thickened and bubbly. Stir in chicken, peas, salt, and pepper.

To prepare pastry mix flour and salt. Cut shortening into flour till the size of peas. Add water 1T at a time and mix gently.

Divide Basic Pastry into 8 equal portions . Roll 4 portions of pastry to 10 inch circles on a floured surface. Place in four 6 inch disposable pie pans. Divide chicken mixture over pastry in pans. Roll remaining 4 portions of circles over filling; fold edges under and flute. Cut slits in tops to allow steam to escape.

To Freeze: Cover tightly and freeze up to 1 month (I've made double batches at the same time and frozen them for a couple of months)

To Serve: Bake, uncovered at 400F for 1 hour or until crust is brown

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Basic Meatballs: (I usually double this recipe)

2 lbs. ground beef
1/2 cup fine, dry bread or cracker crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 small onion, chopped
2 eggs
2 tablespoons canola oil

In medium bowl, combine all ingredients except oil; mix well. Shape into 1 1/2 to 2 inch balls. In large skillet, brown meatballs in hot oil; drain. Add desired sauce to meatballs, cook as directed in recipe.

Tip: To brown in oven, arrange in un-greased shallow baking pan; bake at 400 degrees F for 15-20 minutes or until browned.

Cocktail Meatballs: Shape into 1 inch balls; continue as directed above. Makes 48 meatballs.

To Freeze... Flash Freeze and bag together.
To Serve... Just add to any sauce or recipe as needed.

edited to add:
~If you use crackers you don't need to use salt & 1 sleeve of saltines is one cup of crumbs.

For more October Freeze Ahead recipes, head on over to Motherhood Apologia. If you have one, please feel free to share it by linking up to her Mr. Linky so we can find you!