Chicken Pot Jarpies

Borrowing an idea from here, I made chicken pot pie in a jar.

Crust:

6 cups flour
1 Tbsp Salt
2 cups Butter Flavored Crisco, chilled
~ 1/4 cup water

Filling:

2 large russet potatoes; peeled, diced, and boiled
2 Tbsp olive oil
1 onion finely diced
3-5 garlic cloves, minced
2 cups shredded leftover chicken
1/2 (6 oz) bag mixed vegetables
2 cups cream soup mix**
1-1/2 cups water**
2 cups shredded cheddar cheese
pepper
1 cube chicken bouillon
1 to 2 Tbsp parsley
1 tsp basil
1 Tbsp paprika

Pie crust: Mix flour and salt. Cut in Crisco until mixed well. Stir in the water a few tablespoonsful at a time until dough sticks together. Split into four portions and wrap in plastic wrap. Place in refrigerator at least 30 minutes to cool.

Filling: Boil and drain potatoes. Add olive oil to large skillet. Stir in garlic and onion and cook until onion begins to soften. Stir in potatoes, chicken, spices, cream soup mix, flour, seasonings. When well blended stir in cheese. Set aside to cool.

Retrieve the pie crust from the refrigerator one bundle at a time. Roll out until 1/4 inch thick. Using a lid from the jars cut out circles. Repeat process until you have 24 circles. Place one circle in bottom of each jar. Using scraps of dough cover sides of jar. Add filling to jars and place circles on top. Cut slits or use a mini cookie cutter to make steam vents in top of pies.

At this point you can put the lids on the pies and freeze or bake. If baking, place on cookie sheet and place in cold oven. Turn oven to 375 degrees and cook 45-50 minutes. To bake frozen pies, place in cold oven and bake for 55-60 minutes.