Make Ahead Freezer Chicken Pot Pies

15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #22227

December 22, 2015



"Now, this is my favorite version of the classic pot pies - something my Mom used to make, and freeze for a later date. Now, I do like to boil/simmer my own chicken; which gives me, both the chicken and the broth for this dish. However, you could always use a rotisserie chicken and store bought broth. Also, I do take advantage of some frozen mixed vegetables, canned potatoes; and, even pre-made pie crust - because, I hate to bake. But, you can always make your own crust. Obviously, you can easily add your own vegetables that you like - make it your own. Sometimes, I like to add pimentos, lima beans, or even mushrooms; it really depends what I have on hand. Every time, it seems to be a bit different. I make these in small/mini loaf pans - those disposable aluminum pans. Just wrap them up; and, they are ready to bake. For a weeknight ... turn on the oven, pop in the pies - feed the dogs or cats, put away the groceries; then, make a salad, and dinner is done. This can easily be done with beef as well; I just happen to prefer chicken or turkey. And, this is a great way to use up leftover turkey from the holidays."

Original is 5 servings
  • FILLING

Nutritional

  • Serving Size: 1 (521.1 g)
  • Calories 465.5
  • Total Fat - 23.1 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 336.9 mg
  • Sodium - 1075.8 mg
  • Total Carbohydrate - 35.9 g
  • Dietary Fiber - 7.1 g
  • Sugars - 8.1 g
  • Protein - 29.3 g
  • Calcium - 151.8 mg
  • Iron - 4.9 mg
  • Vitamin C - 17.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Chicken ... As I mentioned, I like to make my own chicken and broth. However, you can always use a rotisserie or leftover chicken; and, a good store bought broth/stock.

Step 2

For me, I put a whole chicken (seasoned with salt and pepper) in my crock pot, with a couple of celery ribs, carrots, and a onion. Just cut them in 3-4 pieces is all; cover with water and let it go 5-7 hours on low until tender. Remove, cool, cut all the meat off; and package up any extra - make sure to reserve the 2 1/2 cups for the pies. Put that carcass back in the crock pot, a new celery rib, carrot, onion; and, cover with water. Simmer it over night; then, in the morning ... you have some awesome broth; just strain, refrigerate; and, freeze any extra. AGAIN, you can just use a rotisserie and a store broth; but, this is really delicious and easy.

Step 3

Frozen Vegetable Note: Now, I like to use a simple frozen mix of 'peas, carrots, and corn;' along with onions and celery; but, don't be afraid to use a different mix. or your favorites. Just stay away from watery vegetables like tomatoes, zucchini, even a gumbo mix; which I don't think works well. But, you can add lima beans, pimentos, peppers, mushrooms, broccoli, etc.

Step 4

Pie Crust ... I used Pillsbury Pie crust (found in the dairy section of your grocery store); but, there are many brands, fresh and frozen. Just make sure to let them rest on the counter; then, lightly roll or press the seams together. Four (4) pie crusts will give you 4 large loaf pans; or, 5-6 small (mini) ones. You can also use small round ones too. I usually put the pan or dish on the crust; and cut approximately 1/2" bigger all around - you don't have to be exact. Then, you can re-roll the crust if needed for the next dish; especially if you are using oval or square loaf pans, or an odd size.

Step 5

Filling ... Add the butter to a large saute pan, and bring to medium heat. Add the onions and celery; and, cook 3-4 minutes. Then, add in the flour; and, mix to combine; and, cook a couple of minutes to get rid of that raw flour taste. Then, add the wine, broth, frozen vegetables (or your favorites), seasoning (optional red pepper flakes), salt and pepper; then, bring up to a light boil. Next, reduce to medium low heat and simmer a few minutes (2-3).

Step 6

Add the chicken, potatoes, evaporated milk, and parsley; and, mix to combine. Cook 5 minutes on low heat; just to combine all the ingredients. Taste again; and season if necessary. Then, set to the side - the filling is done! Let the filling cool.

Step 7

Pies ... Remember, these are meant for the freezer; so, I try to use the aluminum disposable tins to make this easy. Also, it doesn't use up all your dishes. Fill your aluminum tins with the filling - I like the mini ones; it, makes a perfect 1 perfect serving. Then, top with the crust. Pinch the edges however you want ... I am not a baker; so rustic for me. Get as fancy as you want. Cut, 3-4 slits with a knife in the center of the pie.

Step 8

Storage ... Wrap in 2 sheets of plastic wrap, 1 sheet of foil; then, put in freezer bags (2/per bag). Good for 6 months.

Step 9

Bake ... Heat the oven to 375 degrees. Unwrap the pies, reserving the foil. Then, brush the crust with the beaten egg/milk mixture. Cover with foil for the first 30 minutes; uncover and bake another 30 minutes until golden brown. Let pot pies rest 10 minutes before serving. Obviously, you can bake them immediately; and cooking will vary a bit. I bake uncovered for 40-45 minutes at 350. But, this recipe is really for "Make Ahead Pies."

Step 10

And remember, you can make any size or shape. Cooking times can vary, depending on the pan or dish you or using.

Step 11

Serve and ENJOY! ... Add a salad; and you have a perfect dinner, ready to just pop in the oven.

Tips


No special items needed.

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