Chicken Pot Pies For the Freezer

10m
Prep Time
20-25m
Cook Time
30m
Ready In


"This makes approximately 6 pot pies. I like to use the aluminum mini bread loaf pans. They are the perfect '1 person' size. Each time I make this, it is a bit different; so, you're amounts can vary a bit depending on what you want to put in it. These are the approximate amounts that I use. Sometimes, I have even added a bit of white or sherry wine; for a little twist. This whole recipe, came from the need to use up FROZEN vegetables. I had the classic 'peas, carrots, corn, beans, etc;' and, also some frozen mushrooms and seasoning blend (which is a mix of onions, red and green bell peppers, and celery). Well, this is how is started. Now obviously, you can really add whatever you like. But, this was the original recipe which I still follow. I have made this same version, chopping and dicing everything by hand; but, the frozen vegetables work just fine, and so much easier. Also, I like to cook the chicken in the crock pot; then, use the chicken, plus the broth for the pies. But, you can also buy a rotisserie chicken; and, use a store bought broth/stock. It works just as good."

Original is 6 servings

Nutritional

  • Serving Size: 1 (519.2 g)
  • Calories 571.2
  • Total Fat - 31.3 g
  • Saturated Fat - 15.8 g
  • Cholesterol - 412.9 mg
  • Sodium - 1050.6 mg
  • Total Carbohydrate - 40.4 g
  • Dietary Fiber - 3.4 g
  • Sugars - 7.5 g
  • Protein - 31.6 g
  • Calcium - 84.2 mg
  • Iron - 5 mg
  • Vitamin C - 11.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Base ... Add the butter to a large saute pan and bring to medium heat. Add the seasoning blend (onion, pepper, celery mix) and cook 2-3 minutes until well combined. Then, add in the mushrooms, mix to combine, and cook another 2-3 minutes.

Step 2

Then, Add in the flour, and mix to create a roux. Cook at least a minute to get rid of the "raw flour" taste. Slowly add in the chicken broth, whisking to combine, bring up to a light boil. Then reduce to medium low.

Step 3

Vegetables ... Add the mixed vegetables, potatoes, thyme, parsley, cream, and stir to combine. Simmer 10 minutes on low heat. Add the chicken, stir, then season with salt and pepper to taste. You want the sauce like a thick gravy - if it seems too thick, add a little more broth.

Step 4

Crust ... Before you fill the tins. Lay one tin upside down on the puff pastry and cut 1" around the edge of the tin. This will be the template for your 6 crusts.

Step 5

Finish ... Fill the tins and cool completely. Then, top each pie with the pastry, and crimp the edges. Now, I hate to bake, so I don't do anything fancy. But you can crimp it any way you like; using a fork, simply hang over the side edge for a very rustic look, or a fancy pinch; however, you want. Then cut 3-4 slits in the top. Wrap each one in plastic wrap and then foil. Put 2-3 in a gallon plastic bag and freeze.

Step 6

Bake ... When ready to bake; remove from the freezer, and brush with the egg and water mix. This will create a nice brown crust as it bakes. Bake in a 375 degree oven for 55-65 minutes, middle shelf, until bubbly and golden brown. Sometimes, I let is thaw a few minutes before baking which can cut the baking time a bit. I bake the pies uncovered, but if the crust get too brown, I put a small piece of foil over the top.

Step 7

Serve and ENJOY! ... Add a salad, and dinner is served. You can make this same recipe using turkey or beef as well. And, as I said, you can cut up your own vegetables; or, use your favorite mix. This is just my favorite; but also very easy to put together.

Tips


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