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 12 equal portions . Roll 6 portions of pastry
to 8 inch circles on a floured surface. Place in six 4 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






Notes: These take a lot of work, but are great to throw in the oven without any thawing time at all the night you want to eat.