Chicken pot pies

frozen chicken pot pies, home made
two big chickens in a pot of water slow boil for about 35 minutes.
Take out the chickens and let cool, (retain cooking water for stock pot) take off the meat and cut into bite sized pieces (I leave some of the bits and pieces on the carcasses for more flavor)
carcasses go in cooking water and I boil that down with veggie scraps until reduced by half, I don't always use all the stock and I freeze any left over.
Boil: 10 potatoes, a bag of carrots, peeled and cut into bit sized pieces and a bag of frozen peas Drain well.
Make a roux using a stick of butter and a good handful of flour, warm until bubbly, then add about two cups of milk and a cup of heavy cream.
Then I add chicken stock. (I would say I use about four cups of stock, but it is by eye really) I have to put the cream mixture into a stock pot and add the chicken stock as all my frying pans are too small.
I add salt, ground pepper and a bit of oregano- all to taste.
Then I mix it all up in two big stock pots and fill my pies and top them- I prick the tops with a fork for vents. (As I said I use the store bought roll crusts, it freezes better than my home-made crust) I freeze them uncovered overnight, then I slip them into big ziplock freezer bags and store them in the freezer. (I freeze uncovered overnight because the crust gets damaged when they are warm and sliding into the bags)