Hearty Chicken Pot Pies

Prepare Pot-Pie Pastry. Divide into 12 balls. Roll out 6 balls of pastry dough into 7-inch circles and roll out 6 balls into 5-inch circles. Ease the larger circles into 6 individual 4-1/4x1-inch pie pans or baking dishes.

For filling, in a large saucepan, combine the broth, carrot, potato, celery, and onion. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.

Stir in the chicken or meat and frozen peas. Cook the mixture over medium heat for 5 minutes.

Stir together the evaporated milk, flour, parsley, thyme, pepper, and garlic powder. Add the mixture to the saucepan. Cook and stir over medium heat until mixture boils.

Spoon filling into prepared crusts. Cover with remaining pastry rounds. Press edges of pastry together. Trim to edge of pan. Press with the tines of a fork. Cut slits in top crust.

Bake in a 425 degree F oven for about 25 minutes or until pot pies are brown. Makes 6 servings.