So I have to figure something to do with all this chicken stock.
I went to Boston Market and got a pot pie.
Based on my research, this appears to be a small pie filled with chicken soup thickened by an addition of flour. Seems fairly simple. I even have many options here: I could make the pot pie filling in bulk and can it ahead of time, and make up several pies... I mean I could fill my freezer with 40 or so pies, but that would be ridiculous; if I have that much filling, I can store it for a while.
So I've acquired a tray to make 4 miniature pies, which has a removable bottom... the kind you push up from the bottom with to lift the pie out of wholesale. These are 4.25 inch pies. I also acquired a french style rolling pin and a big ass pastry mat.
What I'll do here is roll out the pie filling, fill the pies, top them off, then freeze them. Cooking them poses a structural problem. Perhaps I can transfer a frozen pie to a hot oven, in hopes that the pie crust will thaw and cook before the filling liquefies sufficiently to deform the casing. Or perhaps I should pre-cook them.