Quantities and ratios are variable, but there should be at least half as much chicken as all vegetables combined; pasta is optional, and can be smaller or greater presence.
Vegetables:
Celery, carrots, peas, string beans, pearl onions (get them frozen), and anything else that appeals to you
cut into small pieces and steam each vegetable separately and set aside (alternatively, you can sauté celery & onions to soften them)
Chicken:
poached & shredded/cut up boneless breasts and thighs
Pasta:
small pasta(optional, although Gee includes it):
ditalini, tubettini, or another small pasta (as in pasta e fagioli), cooked before adding to the mixture
For sauce:
1/4 cup (1 stick) unsalted butter
1/2 cup flour
6-8 cups chicken stock
melt butter in pot large enough to hold all of the filling
whisk in the flour to form a paste
gradually add several (6-8) cups of chicken stock, whisking to avoid lumps
simmer until mixture thickens
add 1/2 milk (optional) toward end of thickening process
salt & pepper to taste
when adequately thickened, mix in all other ingredients (cooked chicken, veggies & pasta)
the innards can be refrigerated or frozen for future use
Biscuit Crust:
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
3 tablespoons unsalted butter, cut into small pieces
1/2 to 2/3 cup milk
put flour, salt & baking powder in bowl of food processor, pulse a couple of times
add cut up butter, and pulse about 10 times, until butter is in pieces about the size of a pea
add milk little by little while pulsing until dough just comes together in a ball
put dough on floured board or counter and knead only until smooth (about 20 strokes, the fewer the better)
make a ball (or as many balls as separate pies, in proportionate sizes), wrap in plastic & put in fridge for at least 30 minutes
when ready to bake:
preheat oven to 375
fill dishes with pie filling
roll out crust(s) and lay crust on top, crimping edges if there is overlap over edge of dish
brush crust with egg wash (1 egg white mixed with 1 TBS water) and make a couple of slices into each crust to let steam escape
put dish(es) on a baking sheet(s) in the oven and cook until crust is browned and insides are hot (roughly 1 hour)