If you use fresh uncooked vegetables rather than frozen, increase the amount of stock to 3 to 3 1/2 cups.
This recipe makes a fairly juicy filling. For a thicker filling, reduce the amount of chicken stock; or cook and drain the peas, carrots, and onions before adding them to the filling.
To make four individual pies, spoon the filling evenly into four 12-ounce mini pie dishes.
Roll the crust out to ¼" thick and cut out four 6" circles. Place each piece on top of the filling; cut several vent holes, and use any scraps of dough to decorate; small heart shapes are lovely. Bake the pies in a preheated 375°F oven for 45 to 50 minutes, until the crust is golden brown and the filling is bubbly.
To make a 9" deep-dish pie: Prepare the crust and filling according to the recipe instructions, shaping the crust dough into a flattened disk before wrapping it in plastic and refrigerating. Roll the crust dough out slightly larger than the inside top diameter of the pie pan; spoon the filling into the pan; place the crust on top of the filling, and cut several vent holes. Place the pie on a baking sheet (there may be some drips once the filling begins to bubble), and bake in a preheated 375°F oven for 40 to 50 minutes, until the crust is golden brown. Note: You may have some leftover filling, which makes a wonderful meal in itself, warmed through and served with a slice of crusty bread.
To bake with a pie bird: Place the bird upright in the center of an empty pie plate. Cut a small cross or hole (big enough to fit the bird) in the center of your rolled-out pie crust circle. Spoon the filling around the bird, then place the pastry circle on top with the hole or cross centered over the bird.