Chicken pot pies with a top crust, and a fried chicken pot pie pop tart

Mix dried sage, thyme, smoked paprika, a little heat and a good pinch of BFF seasoning.

Put the chicken breasts on a big sheet pan, oil both sides with olive oil and season.

Roast in a 425 oven until about 160 inside; they rise a little more as they rest. About 15 minutes.

In melted butter, cook a cup of diced onion with diced carrot and celery over medium-high heat until the onion turns a little translucent, three to four minutes.

Add sage, thyme and smoked paprika and cook about a minute.

Add a little vermouth and stir until most of the liquid evaporates.

Add a quarter cup of flour a tablespoon at a time and mix until dry as sand.

Add 3 cups of chicken broth little by little, stirring after each addition to avoid lumps; cook about three minutes and bring to a simmer.

Turn down, add a quarter cup of heavy cream, return to a simmer and cook three to four minutes.

Season with a good pinch of BFF and about a tablespoon of soy; stir in cornstarch mixed with a little warm water or broth and let it bubble to thicken.

Dice about 3 cups of the roasted chicken into bite-sized pieces and stir into the filling; let it cool a touch.

Roll the store-bought pie dough a little thinner, carefully, and cut lid pieces to the size of the ramekins.

Fill the ramekins generously; top crust only, though a bottom crust is optional.

Rub the outside of the ramekins with a little butter, lay the dough pieces across the top anchored to the side, leaving a gap for steam, and brush lightly with egg.

Put on a baking sheet and scatter a little more pepper.

Bake at 350 for about 25 minutes until golden.

Variation: roll the pie dough on a little flour into two rectangles, one slightly larger; mound filling down the center of the smaller, cover with the larger, press out the air and seal, trim the edges and crimp with a fork.

Variation: fry the pop tart in oil at 350 about four minutes, flipping at the two-minute mark; drain on paper towels about two minutes.