Creamy Garlic Lemon and Dill Chicken Pot Pies

Ingredients for crust :

butter (extra virgin coconut oil, vegetable shortening or lard)

boiling water (4-3/4 ounces)

all-purpose flour (1 pound, 3 ounces)

baking powder

salt

Ingredients for filling:

butter (12 ounces by weight)

all-purpose flour (4-1/4 ounces)

whole milk

diced or shredded cooked chicken (I prefer a mix of white and dark meat for best flavor and texture.)

medium onion (peeled and minced)

garlic cloves (peeled and minced)

frozen peas

leftover large baked potatoes You can opt to use the peels or not (or the equivalent thereof of cooked potatoes. For these pies I used leftover Hasselback potatoes., but either way, cut the potatoes into small cubes.)

fresh lemon juice (or good quality bottled lemon juice)

kosher salt

dried dill weed (or 3 Tablespoons fresh, minced dill)

celery seed

freshly ground black pepper