Pi day chicken pot pie

Today is march 14 otherwise known as pi day.  Let me give you 3.14159 or so reasons to make chicken pot pie for dinner.
1. It is one of the tastiest dinner pies
2. As easy to make a few and freeze either as whole pies or mini pie as to make one.
3.14 it is pi day

Ok so I have you convinced.  Let me now tell you how. This recipe makes three pies or twelve mini ramikin sized pies. You could scale down but as they freeze so well and it saves time later and really takes no longer go ahead and stock up. I am bringing two pies to a dinner and game night tonight the others I put into ramekins for single serve later.
You need
4-5 lbs chicken thighs
1lb carrots
3 onions
1 cup frozen peas
1cup milk
2cup chicken broth
3 tablespoons flour
1 potato
1 tablespoon bells seasonings or other poultry seasoning
1 tablespoon freshly ground pepper
1 tablespoon salt
6 crusts worth of pie crust dough
Pam

In a big heavy pot ideally a dutch oven type at least 4 or 5 quarts (I use one that is a no make brand that is a bit like this) salt and pepper and cook your chicken thighs a few at a time  on medium depending on the size you will be able to do 2-4 at a time. Do not crowd them as you want the browning. Make sure to keep the brown bits (fond) at the bottom of the pan. Remove them to another dish as they are done cooking. to cool off. When all the chicken thighs done cooking  pour off the fat that has accumulated and without washing the pan add in the 3 onions that have been diced. Stir it around and let the onions saute and go translucent. While this is happening take the carrots and peel and chop them up. Add these to the pot and stir around. Add the three tablespoons of flour and cook another two or three minutes this gets rid of the raw flour taste later. Add in the salt, pepper, and poultry seasoning and then add in the two cups of chicken broth and the cup of milk. Bring to a simmer. While bringing to the simmer grate a potato into the mix using a course grater. Then while simmering remove the meat and skin from the chicken thigh bones and dice it all up. Once the mix is simmering you can add the meat back in. Now add the peas to the mix and check consistency. It should be about as thick as good gravy if not let it simmer a bit longer. 

Put one pie crust in the bottom of the pie pan and then spray with pam on the crust( this keep the crust from absorbing quite so much liquid and makes it tastier. ) Then use a ladle to ladle in several cups worth of pot pie. Do not over fill or liquid will leak everywhere when baking. Add top crust. You need to pinch edges to prevent leakage at edges and then cut lots of vent holes in order to vent the steam. I suggest cutting as many digits of pi as you know off the top of your head into the pie. Then either freeze. Or bake at 375 for 35-45 minutes till top crust is golden brown and inside is bubbly. For mini pie ramekins fill ramekins 3/4 full of pot pie mix and add layer of crust on top with lots of vents. Put ramekin and all inside a ziploc bag and freeze or bake at 375 for 30-35 minutes until golden. If frozen when go to bake pie just add about 5 minutes to bake time. 

Sorry this is a picture of the unbaked pi as I am baking right before tonight's dinner party as pot pie tastes best hot from oven.