Chicken Pot Pie https://www.penzeys.com/shop/recipes/chicken-pot-pie-kate-timmerman/ This recipe makes one 2-quart pot pie or six individual pot pies. 1 1/4 Cups all-purpose flour 1 tsp. sugar 1/4 tsp. salt 1 stick butter, cold, cut into small pieces (Kate uses unsalted) 3-7 TB. ice water 5 TB. butter 1 medium yellow onion, diced 4 medium carrots, diced 2 garlic cloves, minced (or 1/2 tsp. PENZEYS MINCED GARLIC) 1/2 Cup all-purpose flour 4 Cups chicken broth (or 4 Cups water mixed with 2 tsp. CHICKEN SOUP BASE) 1 Cup frozen peas 1/2-1 TB. OLD WORLD SEASONING, NORTHWOODS, OZARK or FORWARD! 3 Cups shredded cooked chicken (the meat from one not-too-large roast chicken) 1/3 Cup chopped fresh parsley, optional