Homemade Chicken Pot Pie Make Ahead And Freezable Food
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
MAKE-AHEAD CHICKEN POT PIE
This is a delicious, traditional chicken pot pie that I got from my mom. It is one of my favorites, and it makes two pies so you can make ahead and freeze one for up to 3 months.
Provided by kshanto26
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Slowly stir in flour and thyme. Slowly stir in broth and milk; bring to a boil. Cook until thickened, about 2 minutes. Add chicken, peas, corn, and potato-carrot mixture.
- Place a pie crust in the bottom of 2 pie plates. Fill each with 1/2 of the pot pie mixture and cover with the remaining pie crusts. Cut slits in the top of each crust, and press a fork around the edges to seal. Freeze one pie.
- Bake one pot pie in the preheated oven until hot and bubbly, 35 to 40 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 36.6 g, Cholesterol 59.7 mg, Fat 29.9 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 12.1 g, Sodium 586.5 mg, Sugar 3.3 g
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