Pasties 7/10

This is a recipe with loose directions.  That's a large part of the reason why I gave this recipe a lower rating --
it kind of depends on what I do on a given day.

Filling
Boil about 5-6 pounds of chicken (any cut but not boneless and skinless.  A whole chicken is a good start.)  Let cool.  Use the water as broth in another recipe.  Remove the meat from the bones and skin and shred it.  Disgard the boiled nasty skin and bones -- they have no nutritional value now.

mix chicken with
1 large onion (coarsely chopped)
2 cloves garlic (crushed)
about 20 med. potatoes, sliced like French Fries.
about 1/2 c chicken fat
carrots or veggies if desired
1 tbsp parsley
1 tbsp salt
2 tbsp pepper

Crust
Roll out pie crust into roughly 8"x8"x1/8" pieces.  (The shape does not matter.)  Fill with filling and seal with water.

Cook at about 400F until the potatoes are soft.  (You can tell by stabbing the pasties with a fork.  Since the filling is mostly potatoes, you feel the potatoes when you do this.)

Source:  Me.

Notes:  I need to make the directions more specific.