Chicken Pot Pie Filling

Directions

1. Dice carrots into 1/2 inch cubes or possibly smaller. In a large bowl toss together the chicken, carrots and peas.
2. Crumble saffron into chicken stock. In a medium-large saucepan heat butter over medium heat till bubbling but not browning. Whisk in flour and cook for 5 min, stirring continously. Slowly stir in chicken stock till well blended. Add in spices and cook till mix thickens, stirring constantly. Pour sauce over chicken mix and toss.
3. Use this mix to fill 9 individual pies (or possibly two large). Top with pastry crust and cut vents. Bake at 375 for about 40 min (till crust is golden brown and filling is bubbling.
4. Notes: I divide the chicken and vegetables proportionately among the pie pans and then pour the sauce into each one. The filling comes out more proportionately distributed this way.