Chicken Pot Pie

Preheat the oven to 375°F (190°C).

If using oven safe crocks: Lightly grease individual oven safe crocks or baking vessels (about 8 oz capacity crock) with nonstick spray. Cut the amount of pie dough needed to line the inside. Lightly press the pie dough into the vessel and trim any excess off. Set aside. Cut two circles from the pie shell to fit the top as well.

If using pie tins or dishes: Line one of the pie shells into a pie tin or pie dish (if it already comes in a pie tin ignore this step).

Add the oil to a saucepan or pot over medium heat. Once hot, saute the carrots, celery, onion, and garlic until the onions are translucent, about 5 minutes.

Stir in the flour until fully combined. Then stir in the broth, chicken, potatoes, and thyme. Bring to a simmer to build flavor, about 15 - 20 minutes until the potatoes are tender and the chicken is cooked through. Stir in the peas. Season with salt and pepper to taste.

Spoon the mixture into the baking vessels (or into the pie tin). Place the pie dough over top and crimp the edges together to seal.

Bake for 25 - 35 minutes until golden brown.

Cool for about 5 minutes before serving.

Prepare the soda bread: Preheat your oven to 425°F (220°C). Place a large cast-iron skillet or ovenproof pan in the oven to preheat.

In a large mixing bowl, whisk together the flour, baking soda, and salt. Make a well in the center of the dry ingredients.

Pour the buttermilk into the well. Using a wooden spoon, mix until the dough comes together. It should be sticky but manageable.

Turn the dough out onto a floured surface. Gently knead it and shape it into a round loaf.

Carefully remove the hot skillet from the oven and sprinkle the bottom with some flour. Place the dough in the skillet.

Use a sharp knife to score a deep "X" into the top of the dough, which will help it cook through.

Transfer the skillet back to the oven and bake for about 15 minutes. Then reduce the oven temperature to 400°F (200°C) and bake for an additional 15 - 20 minutes or until the bread is golden and sounds hollow when tapped on the bottom.

Remove from the oven and let it cool slightly before slicing. Spread slices with butter.

If using individual baking vessels for pot pies: Be very careful when serving as the vessel will be very hot.

If baking in a pie tin: portion the pot pie; save or freeze any remaining for future use.

Enjoy the pot pie with soda bread and dry cider.