FREEZE & BAKE CHICKEN POT PIES RECIPE BY TASTY
Here's what you need: butter, onion, celery, large carrots, milk, chicken broth, flour, rotisserie chicken, frozen peas, salt, pepper, refrigerated pie crusts, disposable foil pot pie pans
Provided by Claire Nolan
Categories Dinner
Yield 6 pot pies
Number Of Ingredients 13
Steps:
- In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
- Pour in the flour, and mix in well.
- Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
- Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.
- Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch (²¹⁄₂ cm) thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.)
- Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece.
- Pinch together, then seal together with a fork. Cut 4 small slits in the middle of the crust.
- Cover each pot pie with foil and freeze for up to 2 months.
- To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 86 grams, Fat 58 grams, Fiber 5 grams, Protein 23 grams, Sugar 12 grams
A DIFFERENT CHICKEN POT PIE (FOR THE FREEZER)
Make and share this A Different Chicken Pot Pie (for the freezer) recipe from Food.com.
Provided by Derf2440
Categories Savory Pies
Time 1h6m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Topping: Peel potatoes and cut into 1/2 inch chunks.
- In a large saucepan of boiling salted water, cover and cook potatoes until tender, 15 minutes; drain and return to pot.
- Add milk, cheese, butter, salt and pepper; mash until smooth, set aside.
- Meanwhile, cut chicken into 1/2 inch chunks.
- In a separate large saucepan, bring stock to boil.
- Add chicken, mushrooms, onion, carrots, garlic, bay leaves, salt, pepper and nutmeg; reduce heat, cover and simmer until chicken is no longer pink inside, about 6 minutes.
- Stir in peas, mustard and lemon juice.
- In a small bowl, whisk flour with 1/3 cup cold water; whisk into stock mixture and bring to boil.
- Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes.
- Combine chicken/veggie mixture with stock mixture.
- Make ahead Meal: Ladle into four 2 cup ovenproof or foil dishes.
- Spoon or pipe potato mixture over top.
- Let cool for 30 minutes.
- Refrigerate until cold.
- Cover with foil and overwrap with heavy duty foil; freeze for up to 1 month.
- Thaw in refrigerator; remove heavy duty foil.
- Bake on rimmed baking sheet in 400f degree oven or toaster oven until knife inserted in centre for 5 seconds feels hot when touched, 25 minutes.
- Uncover and broil until golden, about 3 minutes.
- OR FOR DINNER TONIGHT: Scrape chicken mixture into 10 cup casserole dish, spoon or pipe potato mixture over top.
- Cover and bake in 400f degree oven until hot, 20 minutes.
- Uncover and broil until golden, 3 minutes.
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